Orzo with Sun-Dried Tomato, Pine Nuts, and Basil
This is orzo with sun-dried tomato, pine nuts, and basil is another quick and easy side dish that is perfect for a weeknight meal. It took only minutes to make and tasted great. My husband and I both really loved but our kids weren’t as impressed saying it was just “okay”. I served this orzo along with stuffed chicken breasts and Roasted Grape Tomatoes and Zucchini Topped with Feta and Chives, and the entire meal was healthy and delicious.
How to Make Orzo with Sun-Dried Tomato, Pine Nuts, and Basil
Prepare the orzo per instructions.
While the orzo is boiling, heat the olive oil in a skillet over medium heat. Once the skillet is hot, add the sundried tomatoes; cook, stirring often, for 1 minute.
Add the minced garlic and pine nuts and continue to cook while stirring constantly. Remove from heat and set aside.
Once the orzo has finished cooking, drain the water, reserving 1/4 cup of the cooking water.
Pour drained orzo into the skillet with the sun-dried tomatoes. Toss to coat evenly then season with sea salt and freshly cracked pepper.
Add the vinegar, some of the reserved water, and fresh basil then mix well. Taste and re-season with sea salt and pepper, if needed. Serve immediately. Enjoy.
Equipment
Ingredients
- ¾ cup of uncooked orzo prepared per instructions in salted water
- 1 tsp olive oil
- 3 tbsp sun-dried tomatoes chopped
- 2 cloves of garlic minced
- 3 tbsp toasted pine nuts
- Sea salt and freshly cracked pepper to taste.
- 1 tbsp white balsamic vinegar
- 3 tbsp fresh basil chopped
Instructions
- Prepare the orzo in a large saucepan, per package instructions.
- While the orzo is boiling, heat the olive oil in a large skillet over medium heat.
- Once the skillet is hot, add the sundried tomatoes; cook, stirring often, for 1 minute. Add the minced garlic and pine nuts and continue to cook while stirring constantly. Remove from heat and set aside.
- Once the orzo has finished cooking, drain the water, reserving 1/4 cup of the cooking water.
- Pour drained orzo into the skillet with the sun-dried tomatoes. Toss to coat evenly then season with sea salt and freshly cracked pepper.
- Add the vinegar, some of the reserved water, and fresh basil then mix well. Taste and re-season with sea salt and pepper, if needed. Serve immediately. Enjoy.
My favorite combo – basil and sun dried tomatoes!
Thanks I am going to try this tonight :-)) Stay well Diane
Fantastic side dish! I would make more orzo, but Chris is not a fan of it… might have to make this just for me though… it’s looks and sounds too good to not make it!!
this is very italian and very appetizing! sun-dried tomatoes are like nature’s candy to me. 🙂
Sometimes okay is pretty good praise from a kid. I’m just so-so with rice and will often sub orzo so this looks good to me.
Was wondering what to serve with that package of breasts defrosting in my fridge … thanks for the delicious suggestion!
This is a great recipe and looks so fresh and pretty! I’m going to pick up some orzo and give this a try.
We love orzo and I’m always looking for tasty spins on it. Looking forward to making this soon. Thanks, Pam!
I absolutely love orzo but do not eat it nearly enough.
oooh looks delicious. love orzo pasta with sun dried tomatoes.
Love this orzo. I love seeing all your Trader Joe’s products. It’s my favorite store. I’d rather go there than shopping for clothes or jewelry 🙂
I love how easy this is to throw together and how it has some of my favorite mediterranean ingredients!
I love the combination of ingredients in this side dish. This looks wonderful.
This sounds like it would go perfect with so many entres, thanks!
So fresh and delicious! A lovely side dish, Pam.
I love orzo so much, this looks perfect!!
I just made this today, but I added sliced Kalamata olives. I also felt it needed more olive oil after I mixed it all together. I grated some parmagiano reggiano cheese on top. I served it with grilled Greek style chicken breasts, tzaziki sauce, stuffed grape leaves, pita, and hummus. It was wonderful.