We eat this almost all summer long in Italy. It's refreshing, light and goes with almost anything. Be sure to toast the pine nuts; I like to place mine in a 350 degree F oven in a rimmed pan for about 5-8 minutes until they turn a light golden brown.
Recipe by Rori Trovato; photo by Luca Trovato
|1 small red onion, chopped fine||1 pound orzo, cooked and rinsed in cold water|
|3 scallions, both green and white, chopped fine||3 tablespoons chopped fresh basil|
|1 pint or 2 cups cherry or grape tomatoes, cut in half or quarters||3 tablespoons red wine vinegar|
|1/2 cup toasted pine nuts||1 large clove garlic, minced|
|1 1/2 teaspoons kosher salt||1/3 cup olive oil|
|1/2 teaspoon black pepper|
In a large bowl, combine the onions, scallions, tomatoes, pine nuts, salt and pepper and the orzo pasta. Toss well.
In a small bowl, combine the fresh basil, vinegar, garlic and olive oil and mix well. Add to the orzo mixture and toss thoroughly.
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