Blistered Tomato Orzo Pasta Salad with Basil Oil

 Blistered Tomato Orzo Pasta Salad with Basil Oil

Charred cherry tomatoes, fresh mozzarella, basil oil, and al dente orzo — a vibrant Italian-inspired summer pasta salad that's as gorgeous on camera as it is delicious.

INGRÉDIENTS

• 473.2 ml orzo pasta

• 473.2 ml cherry tomatoes, halved

• 226 3/4 g fresh mozzarella balls (ciliegine), halved

• 118 1/4 ml fresh basil leaves, packed

• 59 1/8 ml fresh flat-leaf parsley

• 3 garlic cloves, thinly sliced

• 118 1/4 ml Kalamata olives, pitted and halved

• 44 1/3 ml capers, drained

• 118 1/4 ml Parmesan, freshly grated

• 1 lemon, zested and juiced

• 2 1/2 ml red pepper flakes

• 88 3/4 ml extra-virgin olive oil

• 29.6 ml white wine vinegar

• 4.9 ml Dijon mustard

• 4.9 ml honey

• 3 2/3 ml flaky sea salt

• 1 1/4 ml freshly cracked black pepper

ÉTAPES

1. Bring a large pot of heavily salted water to a boil. Cook 473.2 ml orzo pasta until just al dente — about 1 minute less than package directions. Drain and immediately toss with 1 tbsp 88 3/4 ml extra-virgin olive oil to prevent sticking. Spread on a tray to cool. ⏱ 8m

2. Blend 118 1/4 ml fresh basil leaves, packed, 59 1/8 ml fresh flat-leaf parsley, remaining 88 3/4 ml extra-virgin olive oil, a pinch of 3 2/3 ml flaky sea salt, and 1 1/4 ml freshly cracked black pepper in a small blender or with an immersion blender until bright green and smooth. This is your hero drizzle.

3. Heat a dry cast iron skillet over high heat until smoking. Add 473.2 ml cherry tomatoes, halved cut-side down in a single layer. Do not stir — let them blister and char for 3-4 minutes until deeply caramelized. ⏱ 3m 30s

4. Add 3 garlic cloves, thinly sliced and 2 1/2 ml red pepper flakes to the pan with the tomatoes and toss for 30 seconds until fragrant. Remove from heat. The garlic should turn golden but not burn. ⏱ 30s

5. Whisk together 29.6 ml white wine vinegar, 4.9 ml Dijon mustard, 4.9 ml honey, zest and juice of 1 lemon, zested and juiced, 3 2/3 ml flaky sea salt, and 1 1/4 ml freshly cracked black pepper. Pour over the cooled 473.2 ml orzo pasta and toss well. Add 118 1/4 ml Kalamata olives, pitted and halved, 44 1/3 ml capers, drained, and 118 1/4 ml Parmesan, freshly grated and toss again.

6. Transfer dressed orzo to a large serving bowl or platter. Spoon the blistered tomato mixture over the top. Nestle 226 3/4 g fresh mozzarella balls (ciliegine), halved throughout the salad.

7. Drizzle the bright green basil oil generously over everything. Finish with extra 118 1/4 ml Parmesan, freshly grated, a pinch of 3 2/3 ml flaky sea salt, and a few whole basil leaves. Serve at room temperature.

NOTES

**Blogger tips:

** Serve in a wide shallow bowl and nestle the mozzarella balls so they peek through the orzo — that creamy white against the blistered red tomatoes is your money shot. A few whole basil leaves on top add freshness and color right before shooting.

**Make-ahead:

** Orzo can be cooked and dressed up to 4 hours ahead. The flavors actually deepen beautifully at room temperature. Add mozzarella and basil oil just before serving to keep them fresh.

**Swaps:

** No orzo? Ditalini, pearl couscous, or small shells work perfectly. Add grilled shrimp, chicken, or crispy chickpeas to make it a full entrée. Sun-dried tomatoes work great in place of fresh in winter.

**Flavor boost:

** Blister the cherry tomatoes in a screaming hot dry skillet for 3-4 minutes before adding — that charred, jammy sweetness takes this from great to unforgettable.