Imagine a dish that transports you to sun-drenched Mediterranean coastlines with just one bite - our Orzo with Smoky Tomato Vinaigrette is exactly that culinary escape! This vibrant, flavor-packed pasta recipe combines the rustic charm of orzo with a bold, smoky vinaigrette that will make your taste buds dance. Perfect for those looking to elevate their weeknight dinner or impress guests with minimal effort, this recipe is about to become your new secret weapon in the kitchen.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- Orzo pasta
- Canned tomatoes
- Olive oil
- Balsamic vinegar
- Smoked paprika
- Fresh basil, chopped
- Salt
- Pepper
Instructions
- Fill a large pot with water and bring to a rolling boil. Add a generous pinch of salt to the water.
- Pour the orzo pasta into the boiling water and cook according to package instructions, typically 8-10 minutes, until the pasta is al dente. Stir occasionally to prevent sticking.
- While the pasta cooks, prepare the vinaigrette. In a medium bowl, drain and crush the canned tomatoes into a rough pulp using the back of a spoon.
- Add olive oil, balsamic vinegar, and smoked paprika to the tomatoes. Whisk the ingredients together until well combined and emulsified.
- Season the vinaigrette with salt and freshly ground black pepper to taste. Adjust the seasoning as needed.
- Once the orzo is cooked, drain it in a colander and rinse briefly with cold water to stop the cooking process.
- Transfer the orzo to a large serving bowl and pour the smoky tomato vinaigrette over the pasta.
- Gently toss the orzo to ensure it is evenly coated with the vinaigrette.
- Sprinkle freshly chopped basil over the top of the dish for added freshness and aroma.
- Serve immediately at room temperature or slightly chilled as a refreshing side dish or light lunch.
Tips
- Salt your pasta water generously - this is your first chance to build flavor into the dish.
- Aim for al dente pasta by testing a piece a minute before the package instructions suggest.
- Rinse the orzo with cold water to stop cooking and prevent clumping.
- For an extra flavor boost, toast the smoked paprika in the olive oil for 30 seconds before mixing the vinaigrette.
- Allow the vinaigrette to sit for 5-10 minutes before dressing the pasta to let the flavors meld.
- Fresh basil is key - chop it right before serving to maintain its bright, aromatic quality.
- This dish is versatile - serve it warm, at room temperature, or chilled as a refreshing side or light lunch.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 8g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 0mg
