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Parve
Easy
8 Servings
Allergens 
No Allergens specified
25 Minutes
Diets
Orzo for pesach? Incredible! This simple side dish can double as a main with the addition of cubed deli for a fleishig meal, or some feta cheese for a dairy one. Let’s see how many people do a double take when you bring this gluten free pasta dish to the table! Once they get over the shock of hearing it’s KFP, they will love this fresh-tasting salad!
1 red onion, halved and thinly sliced
3 tablespoons olive oil
2 tablespoons Tuscanini Tomato Paste
1 cup sliced roasted red pepper (from a jar)
1/2 cup sun-dried tomatoes in oil, such as Tuscanini, julienned
1 tablespoon balsamic vinegar
1 teaspoon kosher salt
1/2 cup loosely packed basil leaves, cleaned
Prepare the orzo according to the directions on the box. Drain pasta and place in a large bowl. Drizzle with a little olive oil and stir to combine.
Heat two tablespoons of olive oil in a large skillet. When the oil is hot, add the sliced red onion and sauté until the onion softens, about two to three minutes. Add the tomato paste and cook for another minute, stirring so the tomato paste cooks, but doesn’t burn.
Add the tomato paste/onion mixture to the orzo and stir to combine.
Add the red peppers, sun-dried tomatoes, salt, and balsamic vinegar to the orzo, and stir to combine.
Slice the basil leaves immediately before serving and add to the orzo.
Serve warm, cold, or at room temperature.
Sponsored by Heaven and Earth
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is this only good fresh or can it be re-served?
It looks like it can be reserved!