ORZO WITH SMOKEY TOMATO VINAIGRETTE

Orzo with Smokey Tomato Vinaigrette image

Provided by Giada De Laurentiis

Time 43m

Yield 4 to 6 servings

Number Of Ingredients 9

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1 pound (2 dry pints) cherry tomatoes
1 pound orzo pasta
1/2 cup packed fresh basil leaves, torn
2 tablespoons apple cider vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon honey
1 tablespoon smoked salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for seasoning
1/3 cup grated Parmesan

Steps:

Place the tomatoes in a large nonstick skillet over medium-high heat. Cook, shaking the pan occasionally, until the tomatoes are tender and the skins are charred in spots, about 15 minutes. Set aside to cool.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and place in a large serving bowl.
For the vinaigrette: Place the tomatoes, basil, vinegar, olive oil, honey, smoked salt, and pepper in a blender. Blend until smooth.
Pour the vinaigrette over the pasta and toss until coated. Sprinkle with Parmesan cheese. Season with smoked salt and pepper, to taste, and serve.