This salad is nice and light and perfect for a summer day. I made this for Mother’s Day dinner as well as Grilled Halibut with an Herb Butter, Bruschetta, Grilled Asparagus and an Angel Food Cake with Strawberries on top. It was a great healthy meal that was packed with flavor.
- 4-5 tomatoes (of any variety, heirloom, roma etc.)
- salt and white pepper
- Orzo pasta - 1 box
- 2 tablespoons olive oil
- 2 teaspoons red wine vinegar
- 1/2 cup basil, chiffonade
- To start, cut the tomatoes into bite sized pieces, about 1/2 inch cubes and set aside. Bring a large pot of water to a boil and cook the orzo according to the directions on the box. Once cooked, drain the pasta and place into a large bowl. Add the tomatoes, salt, olive oil, vinegar and pepper and gently mix the ingredients together. Add most of the basil and combine and garnish the top with the remaining basil.