Jennifer Causey
Hands-On Time
45 Mins
Total Time
2 Hours 15 Mins
Serves 8

Swipe right on this clever pasta salad, which combines rice-sized grains of orzo with a cornucopia of delicious flavors—Dijon, honey, and Parmesan all come to the party, thank you very much—with roasted cherry tomatoes, which transform into juicy umami orbs after an hour in the oven. Pine nuts are a worthy splurge in this creative recipe, but you can substitute toasted almonds or walnuts. Enjoy al fresco on a hot summer day with a glass of white wine and a big enough bowl for the heaping portions you’ll want to eat.

How to Make It

Step 1

Preheat oven to 300°F. Line a rimmed baking sheet with parchment paper. Arrange tomatoes, cut sides up, in a single layer on baking sheet. Drizzle evenly with 1 tablespoon oil and sprinkle with ½ teaspoon salt. Roast for 1 hour. Let cool for 30 minutes.

Step 2

While tomatoes cool, bring a large pot of generously salted water to a boil. Add pasta; cook until al dente, about 9 minutes. Drain; transfer to a large bowl.

Step 3

While pasta cooks, whisk vinegar, mustard, honey, and remaining 1 teaspoon salt in a small bowl. Slowly add 5 tablespoons oil, whisking constantly to combine.

Step 4

Stir half of vinaigrette (about ¼ cup) into hot pasta in bowl. Let pasta mixture cool, stirring occasionally, until room temperature, about 30 minutes.

Step 5

Add remaining vinaigrette to pasta mixture. Stir in ½ cup cheese, roasted tomatoes, parsley, and pine nuts. Transfer to a platter. Sprinkle with remaining ¼ cup cheese, drizzle with remaining 2 tablespoons oil, and top with parsley.

Chef's Notes

This crowd-pleaser makes the most of the season’s colorful, juicy tomatoes. Roast them low and slow to concentrate their flavor.

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