Heirloom Tomato, Kale and Orzo Salad
Serves 8
Time 20 min
This crowd-pleasing salad can be prepared up to a day ahead. Refrigerate the orzo and veggie mixture separately from the dressing and toss them together along with the basil, no more than an hour or two before serving.
Special Diets:
Ingredients
- 8 ounces (1 1/4 cups) orzo pasta
- 2 tablespoons extra-virgin olive oil, divided
- 1 1/4 pound mixed heirloom tomatoes, chopped
- 4 ounces (6 cups) baby kale
- 1/4 medium red onion, diced
- 2 1/2 tablespoons lemon juice
- 3/4 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 1/2 cup lightly packed fresh basil leaves, torn
Method
Bring a large saucepan of salted water to a boil.
Add orzo and cook until just tender, about 8 minutes.
Drain, cool under cold running water and transfer to a large bowl.
Stir in 1 tablespoon oil.
Add tomatoes, kale and onion, and toss.
Whisk together lemon juice, salt, pepper and remaining 1 tablespoon oil, and drizzle over salad.
Add basil and toss until combined.
Nutritional Info:
Per serving: 170 calories (50 from fat), 6g total fat, 1g saturated fat, 0mg cholesterol, 230mg sodium, 26g carbohydrates (2g dietary fiber, 3g sugar), 5g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 8 ounces (1 1/4 cups) orzo pasta
- 2 tablespoons extra-virgin olive oil, divided
- 1 1/4 pound mixed heirloom tomatoes, chopped
- 4 ounces (6 cups) baby kale
- 1/4 medium red onion, diced
- 2 1/2 tablespoons lemon juice
- 3/4 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 1/2 cup lightly packed fresh basil leaves, torn