Orzo Salad with Sun-Dried Tomatoes

Step 1

Bring a large pot of salted water to a rolling boil over high heat, about 8 minutes. You'll hear a vigorous bubbling sound when it's ready.

Step 2

While water heats, slice the red onion in half lengthwise from root to tip, then lay each half flat and slice crosswise into thin half-moons about 1/8 inch thick.

Step 3

Stack the fresh basil leaves on top of each other, roll them tightly into a cylinder, then slice across the roll into thin ribbons about 1/4 inch wide.

Step 4

Pour the orzo into the boiling water and stir once with a wooden spoon. Cook, stirring once every 2 minutes, until the pasta is tender enough to bite through but still has a slight firmness in the center, about 9 minutes.

Step 5

Drain the orzo in a fine-mesh strainer, shaking gently to remove excess water. Spread it on a large cutting board or baking sheet to cool for 3 minutes.

Step 6

Transfer the cooled orzo to a large bowl. Add the sliced red onion, sun-dried tomatoes, kalamata olives, and basil ribbons.

Step 7

Drizzle 3 tablespoons of olive oil (reserved from the sun-dried tomato jar, or fresh olive oil) and 3 tablespoons of fresh lemon juice over the salad.

Step 8

Sprinkle 0.5 teaspoon of salt and 0.5 teaspoon of black pepper over the salad. Toss gently with two wooden spoons or salad tongs for 1 minute, turning everything until the oil and lemon juice coat every piece evenly.

Step 9

Taste a spoonful. If it needs more salt, lemon, or pepper, add a pinch at a time and toss again until the flavor feels balanced on your tongue.