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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 2 |
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An adaptation of a wonderful salad by Rozanne Gold, a favorite cookbook author. The checkerboard happens when small cubes of tomato are tossed with the orzo. Goat cheese melted into the warm pasta makes it luscious. Cook time is resting time. Ingredients:
8 ounces medium-sized ripe fresh tomatoes |
coarse salt |
fresh ground black pepper |
3/4 teaspoon fresh thyme leave |
3 ounces soft mild goat cheese |
4 ounces uncooked orzo pasta |
Directions:
1. Cut the tomatoes into 1/3 cubes; place in a bowl and sprinkle with salt, pepper and thyme leaves; set aside at room temperature for 1 hour.
2. Boil orzo in salted water until tender; drain and return to the pot off the heat; stir until moisture is evaporated; add goat cheese and stir until melted.
3. Add half of the tomatoes and all the juices; toss gently to combine and season with salt to taste; pour salad onto serving platter and top with remaining tomatoes.
4. Serve warm or at room temperature.
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