Little Tomatoes & Orzo Recipe

Name: Little Tomatoes & Orzo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Semi-Dried Tomatoes & Orzo Salad; 1 1/2 pounds cherry tomatoes; 1/4 cup extra virgin olive oil; 6 olive oil-packed anchovy fillets; 2 teaspoons cured sumac; 1 cup orzo; 1/2 cup walnuts; 3/4 cup parsley leaves & stems, roughly chopped; 1/2 cup Parmigiano Reggiano, shaved & crumbled; salt & freshly ground black pepper; Anchovy Vinaigrette; 6 olive oil-packed anchovy fillets; 2 tablespoons extra virgin olive oil; 1 tablespoon cured sumac; salt & freshly ground black pepper; 1 cup orzo; 1/2 cup walnuts; 6 olive oil-packed anchovy fillets; 2 tablespoons extra virgin olive oil; 1 teaspoon cured sumac; salt & freshly ground black pepper

Servings: persons

Semi-Dried Tomatoes & Orzo Salad
1 1/2 pounds cherry tomatoes
1/4 cup extra virgin olive oil
6 olive oil-packed anchovy fillets
2 teaspoons cured sumac
1 cup orzo
1/2 cup walnuts
3/4 cup parsley leaves & stems, roughly chopped
1/2 cup Parmigiano Reggiano, shaved & crumbled
salt & freshly ground black pepper
Anchovy Vinaigrette
6 olive oil-packed anchovy fillets
2 tablespoons extra virgin olive oil
1 tablespoon cured sumac
salt & freshly ground black pepper
1 cup orzo
1/2 cup walnuts
6 olive oil-packed anchovy fillets
2 tablespoons extra virgin olive oil
1 teaspoon cured sumac
salt & freshly ground black pepper

1
Preheat the oven to 350u00b0F.
2
Slice the tomatoes cross-wise in half. In a large bowl, toss the sliced tomatoes with extra virgin olive oil, sumac, salt & pepper.
3
Transfer the tomatoes onto a parchment-lined baking sheet & roast for 20-25 minutes, until the tomatoes are cooked down but not hard like sun-dried tomatoes.
4
Remove from oven, set aside and allow the tomatoes to come to room temperature. Reserve the leftover juices at the bottom of the bowl for the vinaigrette.
5
Cook the orzo in salted water according to package instructions or to your taste. Drain, shock with cold water and transfer to a large bowl.
6
Roast the walnuts for 8-10 minutes until golden brown. Let them cool & then roughly chop.
7
In the large bowl mix the orzo, walnuts, parsley, parmesan, and semi-dried tomatoes.
8
Mince the anchovies and whisk them with the remaining ingredients in the same bowl that the tomatoes were tossed in. Add the reserved tomato juices.
9
Season the orzo salad with the anchovy vinaigrette to taste.
10
Transfer the salad to serving dish and garnish with a few pieces of shaved parmesan, parsley leaves, and sumac.

4524

kcal

Calories

502

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Semi-Dried Tomatoes & Orzo Salad, 1 1/2 pounds cherry tomatoes, 1/4 cup extra virgin olive oil, 6 olive oil-packed anchovy fillets, and more.

Yes, Little Tomatoes & Orzo falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Little Tomatoes & Orzo

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