Orzo with fresh tomatoes and mozzarella

This is from a new cookbook that my sister (who created this blog) recently sent me. This dish was amazing and very easy to make. It made a lot, so it was wonderful for leftovers! It was also good cold, like a pasta salad.

1 pound orzo
1 1/2 - 2 pounds tomatoes, cut into 1/2-inch dice
3 garlic cloves, minced
1/2 to 3/4 pound fresh mozzarella cheese, finely diced (I just bought it shredded)
Salt and pepper
1/4 cup olive oil
1/2 cup shelled raw pistachios (I used pine nuts instead)
3/4 cup basil

Add the orzo to boiling water. Cook until pasta is al dente, then drain quickly into a colander. Shake out the water completely.

Put the hot, drained pasta into a large bowl. Add the tomatoes, garlic, and mozzarella. Toss to mix well. Season with salt and pepper. Add the olive oil and pistachios and mix. Toss in the basil and mix once again.


The Bold Vegetarian Chef, Ken Charney, 2002