Orzo with Smokey Tomato Vinaigrette

Recipe courtesy of Giada De Laurentiis

1 pound orzo pasta
1 pound (2 dry pints) cherry tomatoes

½ cup packed fresh basil leaves
2 tablespoons apple cider vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon Agave Sweetener
1 tablespoon smoked salt flakes, such as Maldon Smoked salt and freshly ground black pepper

Place the tomatoes in a large non-stick skillet over medium-high heat. Cook, shaking the pan occasionally, until the tomatoes are tender and the skins are charred in spots, about 15 minutes. Set aside to cool.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and place in a large serving bowl.

For the vinaigrette: Place the tomatoes, basil, vinegar, olive oil, honey, and smoked salt in a blender. Blend until smooth. Pour the vinaigrette over the pasta and toss until coated. Season with smoked salt and pepper, to taste.

Yield: 4 to 6 servings
Prep Time: 8 minutes
Cook Time: 25 minutes