• 8 ounces (1 ¼ cups) whole-wheat orzo pasta
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 ¼ pounds mixed heirloom tomatoes, chopped
  • 4 ounces (6 cups) baby kale
  • ½ cup diced red onion
  • 2 ½ Tbsp. lemon juice
  • 3/4 tsp. fine sea salt
  • 1/2 tsp. freshly ground black pepper
  • ½ cup lightly packed fresh basil leaves, torn
  1. 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.
  2. Stir in 1 Tbsp. olive oil. Add tomatoes, kale and onion, and toss.
  3. Whisk together lemon juice, salt, pepper and remaining 1 Tbsp. olive oil, and drizzle over salad. Add basil and toss until combined. Makes eight servings.

Taken from Whole Foods

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