Best 2 Sun Dried Tomato Basil Orzo Recipes

Indulge in a delightful culinary journey with our versatile Sun-Dried Tomato Basil Orzo, a dish that tantalizes taste buds and nourishes the soul. This delectable recipe features a symphony of flavors, textures, and vibrant colors. Succulent sun-dried tomatoes, aromatic basil, and plump orzo pasta harmoniously blend, creating a symphony of flavors that will leave you craving for more. Discover variations of this dish, including a creamy sun-dried tomato and spinach orzo that adds a touch of richness and a burst of green, or a zesty lemon and artichoke orzo that infuses a refreshing brightness. Each variation promises a unique culinary experience, sure to satisfy diverse palates and dietary preferences. Embark on this culinary adventure and let your taste buds savor the symphony of flavors in our Sun-Dried Tomato Basil Orzo and its exquisite variations.

Check out the recipes below so you can choose the best recipe for yourself!

ORZO WITH SUN-DRIED TOMATOES

Orzo with Sun-Dried Tomatoes image

Provided by Food Network Kitchen

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Cook 1 cup orzo as the label directs. Drain, reserving 1/4 cup cooking water. Toss the orzo and cooking water with 2 cups baby arugula, 1/4 cup each chopped sun-dried tomatoes (not oil-packed) and parmesan, 2 tablespoons butter and 1 teaspoon lemon zest; season with salt and pepper.

ORZO WITH SUN-DRIED TOMATOES AND KALAMATA OLIVES

Orzo with Sun-Dried Tomatoes and Kalamata Olives image

A favorite side dish for Italian meals that is hearty enough to stand alone as a vegetarian main dish. Can be served warm or chilled for later.

Provided by Karli Shanklin

Categories World Cuisine Recipes European Italian

Time 25m

Yield 2

Number Of Ingredients 6

Ingredients

⅔ cup orzo pasta
½ cup chopped sun-dried tomatoes
½ cup pitted kalamata olives
½ cup pesto
½ cup grated Parmesan cheese
1 tablespoon olive oil, or to taste

Steps:

Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain.
Mix orzo pasta, tomatoes, and olives together in a large bowl. Pour pesto over pasta mixture and stir to coat. Sprinkle Parmesan cheese over the pasta mixture; stir. Drizzle olive oil over the salad and stir to achieve your preferred moisture level.

Nutrition Facts : Calories 828.1 calories, Carbohydrate 65.2 g, Cholesterol 37.6 mg, Fat 51.1 g, Fiber 5.8 g, Protein 30.4 g, SaturatedFat 13.4 g, Sodium 1618.1 mg, Sugar 8 g

Tips:

Use high-quality ingredients: Fresh, ripe tomatoes and flavorful basil will make a big difference in the taste of your dish.
Don't overcrowd the pan: When cooking the orzo, make sure to use a large enough pan so that the pasta has room to cook evenly.
Cook the orzo al dente: Orzo should be cooked until it is tender but still has a slight bite to it.
Don't overcook the vegetables: The vegetables should be tender but still retain some of their crunch.
Add the sun-dried tomatoes and basil at the end: This will help to preserve their flavor and prevent them from becoming overcooked.
Season to taste: Add salt, pepper, and garlic powder to taste.

Conclusion:

Sun-dried tomato basil orzo is a delicious and easy-to-make dish that is perfect for a summer meal. The combination of sweet sun-dried tomatoes, fresh basil, and flavorful orzo makes for a dish that is both satisfying and refreshing. This dish can be served as a main course or a side dish, and it is sure to be a hit with everyone who tries it.