Sun-Dried Tomato Orzo Salad
Tender rice-like pasta absorbs the great flavours of a garlicky, herby sun-dried tomato dressing, and is combined with sweet roasted red pepper, toasted pine nuts, Parmesan and fresh basil.
Makes a wonderful lunch over rocket or spinach or can be eaten as a side dish. Keeps for three days in the fridge and can easily be multiplied up for parties, buffets, and BBQs etc.
Please read the accompanying blog post before starting.
Ingredients
- 130 - 150 g dried orzo pasta
- salt (to taste)
- 1 tsp ground turmeric (optional: for colour only)
For the sun-dried tomato dressing
- 80 g sun-dried tomatoes (the type packed in oil, drained and roughly chopped)
- 60 ml (4 tbsp) extra virgin olive oil (15-30 ml/1-2 tbsp can be replaced with oil from the sun-dried tomatoes)
- 15 - 30 ml (1 - 2 tbsp) red wine vinegar
- 15 ml (1 tbsp) lemon juice
- 1 large clove garlic (finely chopped)
- 1 rounded tsp dried oregano
- ½ tsp red pepper flakes/mild chilli flakes (optional)
- 1 large pinch salt
- freshly ground black pepper (to taste)
- sugar to taste (optional)
Other salad ingredients
- 1 roasted red pepper: skinned, deseeded and roughly chopped (from a jar or see Recipe Notes below)
- ½ a small red onion (finely chopped)
- 30 g pine nuts (toasted in a dry frying pan)
- 1 - 2 handful/s basil leaves (left whole)
- 30 g Parmesan cheese, finely grated (optional but recommended)
Instructions
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Make the sun-dried tomato dressing.
Put all the dressing ingredients into a screw-topped jar and shake together.
Tip: you may wish to start with the smaller amount of vinegar and half a teaspoon of sugar. Taste and add more of any ingredient if you think it needs it.
Set aside while the pasta cooks, or you can make it while the pasta is cooking.
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Cook the orzo pasta.
Pour boiling water from a kettle into a roomy saucepan over high heat and season with salt according to your taste. Add the turmeric if using.
When back up to the boil, pour in the orzo, stir once, then leave to bubble until tender (10 - 12 minutes).
Drain in a sieve and run cold water from a tap through it, without making the pasta completely cold: the dressing will be absorbed better if the pasta is still warm, but you don't want it to continue cooking too much.
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Drain excess water from the orzo and put in a serving bowl.
Add the dressing and toss well to coat all the pasta.
Set aside until cold.
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Add all the other salad ingredients to the bowl and toss to combine.
Can be served straight away, although leaving for 30 minutes will help meld the flavours.
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If not eating straight away, store in an airtight container in the fridge for up to 3 days.
Best brought back to room temperature before eating.
Recipe Notes
Roasted red pepper. For convenience, I use a jarred roasted pepper for this recipe. If you prefer to roast your own you can do this either under a grill at its highest setting, turning often, or in a very hot oven, turning a few times. When the peppers are lightly charred all over, transfer to a heatproof bowl, cover with a plate or similar and leave until cold. Discard the core, seeds and skin.