Orzo with Smokey Tomato Vinaigrette


4 to 6 servings
Tomato Vinaigrette
1 pound (2 dry pints) cherry tomatoescherry tomato(es)1
½ cup packed fresh basil leaves, tornbasil½
2 tablespoons apple cider vinegarapple cider vinegar2
2 tablespoons extra-virgin olive oilextra-virgin olive oil2
1 tablespoon honeyhoney1
1 tablespoon smoked salt, plus more for seasoningsmoked salt, plus more for seasoning1
¼ teaspoon freshly ground black pepper, plus more for seasoningfreshly ground black pepper¼
1 pound orzo pastaorzo1
⅓ cup grated Parmesanparmesan cheese


Tomato Vinaigrette
Place the tomatoes in a large nonstick 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.

Place the tomatoes, basil, vinegar, olive oil, honey, smoked salt, and pepper in a blender. Blend until smooth.
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, 8 to 10 minutes. Drain and place in a large serving bowl.

Pour the vinaigrette over the pasta and toss until coated. Sprinkle with Parmesan cheese. Season with smoked salt and pepper, to taste, and serve.
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