Fresh Food with Williams-Sonoma

A late summertime recipe from Williams-Sonoma.

Orzo Salad with Basil and Heirloom Tomatoes
Prep: 8 minutes
Cook: 8 minutes
Servings: 8

Ingredients: 1 lb. mixed heirloom tomatoes (various sizes, including cherry tomatoes) 1 ½ tsp. salt, extra to taste 2 c. orzo pasta 2 Tbsp. extra-virgin olive oil 1 tsp. red wine vinegar 1 tsp. freshly ground pepper ½ c. fresh basil leaves, snipped plus 4–6 whole for garnish

Directions: Cut tomatoes into ½ inch cubes; cut cherry tomatoes in half. Set aside. Bring large pot of salted water to boil over high heat. Add orzo. Reduce to medium heat and cook until al dente (about 9 minutes). Drain and transfer to large bowl. (Orzo can be prepared in advance; toss with olive oil to keep from sticking.)

Add tomatoes, salt olive oil, vinegar and pepper. Stir gently until mixed. Add snipped basil. Garnish with basil leaves and serve at room temperature.

Recipe courtesy of Williams-Sonoma.