Try this Orzo with Sun-Dried Tomatoes recipe, or contribute your own.
- Carbohydrate 0.3281814450993 g
- Cholesterol 0 mg
- Fat 0.1035174217146 g
- Fiber 0.189673826800907 g
- Protein 0.1671282420127 g
- Saturated Fat 0.00676039061508 g
- Serving Size 1 1 Serving (13g)
- Sodium 29.0946093296 mg
- Sugar 0.138507618298393 g
- Trans Fat 0.00549648436776002 g
- Calories 4 calories
Step-by-step
- Prepare orzo in boiling water as label directs.
- Meanwhile, in a large bowl, combine all ingredients except the orzo and the basil.
- Drain the orzo.
- Add warm orzo to green onion mixture in bowl, stirring to coat.
- Let orzo mizture cool slightly, then stir in basil.
- Cover and refrigerate if not serving right away.
Bright green flecks of fresh basil and chewy bits of concentrated tomato punctuate tender rice-shaped pasta grains coated in a sharp vinegar emulsion. Achieving the correct textural balance requires timing the pasta accurately; boiling the 16-ounce package for precisely nine to eleven minutes prevents the grains from becoming mushy while ensuring they absorb the dressing properly. Combining the red wine vinegar, Dijon mustard, and oil-packed tomatoes in a large bowl before adding the hot pasta allows the warm starch to loosen the mustard's emulsifying properties, creating a cohesive coating rather than an oily puddle.
Substitutions alter this balance significantly. Using standard water-packed sun-dried tomatoes instead of oil-packed requires rehydrating them in warm water for twenty minutes and adding two tablespoons of olive oil to compensate for the missing fat. Apple cider vinegar can replace red wine vinegar at a one-to-one ratio, though it introduces a fruitier acidity that shifts the flavor profile away from traditional Mediterranean warmth. Fresh flat-leaf parsley serves as a reliable stand-in if basil is unavailable, though it lacks the characteristic peppery anise notes that cut through the dense tomato paste.
Cooling the mixture slightly before folding in the chopped basil prevents the residual heat from bruising the delicate leaves and turning them black. Storing the covered bowl in the refrigerator for up to forty-eight hours allows the dehydrated tomato pieces to fully soften as they absorb the surrounding moisture.
