Orzo with Sun-dried Tomato and Basil

 As much as I love our house, I'm not crazy about the amount of pantry space I have. Shopping on a weekly basis is pretty much a necessity. I like this on the one hand, because it elimates a lot of food waste on our end (no room to store excess food!), but I also often find myself with a lot of odds & ends clogging up space. There'll be a half used box of pasta or a quarter-full container of quinoa taking up valuable real estate!

Orzo with Sun-dried Tomato and Basil

That problem was precisely what led me to this recipe, which managed to use up several odds & ends from within the pantry and refrigerator. Aside from helping me use up the orzo, sun-dried tomatoes, pine nuts, and feta (my addition to the recipe), it was a great side dish alongside some grilled chicken that I can't wait to share with you! 

Want to turn this into more of a main dish? Add chicken, much like this chicken orzo salad with goat cheese!

One Year Ago: Bourbon BBQ Chicken
Two Years Ago: Cheesecake Stuffed Strawberries
Three Years Ago: Brownie Roll Out Cookies

Orzo with Sun-Dried Tomatoes and Basil
from Cooking Light May 2013

Ingredients:
-3/4 cup uncooked orzo
-1 1/2 tbsp olive oil
-1/4 cup finely chopped sun-dried tomatoes
-1/4 cup pine nuts
-1 tsp minced garlic
-1/2 cup minced basil
-1 tbsp white balsamic vinegar
-1/2 tsp pepper
-3/8 tsp salt
-1/3 cup feta, crumbled

Directions:
1. Cook pasta according to package directions, omitting the salt and fat.
2. Heat a skillet over medium heat. Add olive oil to pan. Add sun-dried tomatoes, pine nuts, and minced garlic. Cook for 2 minutes. Stir in orzo, basil, vinegar, pepper, and salt. Top with feta. Serve immediately or at room temperature.