Lemon Basil Orzo Salad with Roasted Cherry Tomatoes and Pine Nut Crunch

Ingredients

• •1 cup orzo pasta
• •2 cups cherry tomatoes, halved
• •2 tablespoons olive oil
• •1 teaspoon salt, divided
• •1/2 teaspoon black pepper, divided
• •1/4 cup pine nuts
• •1 cup fresh basil leaves, thinly sliced
• •1 lemon, juiced and zested
• •1 clove garlic, minced
• •3 tablespoons extra virgin olive oil
• •1/4 cup grated Parmesan cheese

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   Toss the halved cherry tomatoes with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper on a baking sheet. Spread them out into an even layer.

3. 3

   Roast the cherry tomatoes in the oven for 20-25 minutes, or until they are soft and slightly caramelized. Remove from the oven and set aside to cool.

4. 4

   While the tomatoes are roasting, cook the orzo pasta according to the package instructions in salted boiling water. Once cooked, drain and rinse with cold water. Set aside to cool.

5. 5

   In a small skillet over medium heat, toast the pine nuts until golden and fragrant, about 3-5 minutes. Stir frequently to avoid burning. Remove from heat and set aside.

6. 6

   In a large mixing bowl, combine the cooked orzo, roasted cherry tomatoes, toasted pine nuts, and sliced basil.

7. 7

   In a small bowl, whisk together the lemon juice, lemon zest, minced garlic, 3 tablespoons extra virgin olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

8. 8

   Pour the dressing over the orzo mixture and toss to combine.

9. 9

   Sprinkle the grated Parmesan cheese over the salad and gently mix it in.

10. 10

    Serve at room temperature or chilled. Adjust seasoning with additional salt and pepper if needed.