- 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
- 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 Tbsp. olive oil. Add tomatoes, kale and onion, and toss.
- 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