Orzo With Red Cherries & Basil

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   This summery pasta salad can be made in advance and pairs well with grilled pork, chicken or salmon. Adapted from Bon Appetit.

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   1. Cook the orzo according to package directions. Drain well and place in a heat-proof bowl. Stir in the olive oil and balsamic vinegar, stir well and allow to cool. Cover and place in the refrigerator until chilled.

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   2. Pit the cherries and cut into sixths. Remove basil leaves from stems and chop.

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   3. Right before serving, toss the chilled orzo with the cherries, basil, cheese and pine nuts. Season to taste with salt and pepper and additional vinegar if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.