Sun Dried Tomato and Orzo Salad

Tender Orzo, Summer Preserved

Some ingredients carry the memory of a season. Sun dried tomatoes are like that — patient concentrations of warmth, pulled from the height of summer and held for a quieter moment. This salad is simple in the best sense: orzo cooked soft in broth, brought together with the deep, jammy intensity of those tomatoes and a few bright finishing touches. It comes together quickly, but it doesn't taste like it. There's an unhurried richness here that rewards even the most ordinary weeknight.

Ingredients

• 3 cups chicken broth
• 1 1/2 cups Vigo Orzo
• 2 teaspoons Alessi Extra Virgin Olive Oil
• 1/4 cups Alessi Sun Dried Tomatos, drained and chopped
• 1 teaspoon Alessi Garlic Puree
• 1 tablespoon fresh basil, chopped
• 1/4 cups Vigo Feta Cheese, cumbled
• Alessi Sea Salt and Ground Black Pepper, to taste

Instructions

1. Bring chicken broth to a boil in a pot.
2. Add orzo and cook until tender, about 8- 10 minutes.
3. Drain and toss with olive oil.
4. Transfer orzo to a bowl and add tomatoes, garlic puree, basil, and feta; season with salt and pepper.
5. This dish can be served warm or cold.