Orzo with Sun-Dried Tomato, Pine Nuts, and Basil
This easy orzo with sun-dried tomato, pine nuts, and basil recipe is another quick and easy side dish, perfect for a weeknight meal. It took only minutes to make, and my husband and I loved it, but our kids weren’t as impressed, saying it was just “okay”. I served this delicious orzo side dish recipe to pair with stuffed chicken breasts and some roasted grape tomatoes and zucchini topped with feta and chives.
Orzo with Sun-Dried Tomato, Pine Nuts, and Basil
Ingredients:
- ¾ cup of uncooked orzo, prepared per instructions in salted water
- 1 tbsp 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
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, stirring constantly. Remove from heat and set aside.
Once the orzo has finished cooking, drain the water, reserving ¼ 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 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 tbsp 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, according to the 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, 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.