Roasted Tomato Orzo Salad

Make this NOW!  If you're buried under work and don't have time to cook, but still want to taste that sunshine outside in your kitchen, make this salad.  Make a big batch and let it sit in your fridge. It only gets better with time.  Eat it all week for lunch, or supper.  Add some chopped raw cucumber, blanched broccoli or a nice green salad on the side and you're totally set.

The first time I made this salad, I totally fell in love with it. The second time I made it, I added chopped red onion and it was even better.  You could totally play with it -- add chopped roasted or raw red peppers, zucchini, roasted garlic, whatever you like.  Or keep it simple and enjoy it just as much.

Don't sweat it.  It's easy.  Take 30 minutes out of your work-at-home time and make this salad.  You'll be so glad you did.  Make it even if you're not busy, and spend the rest of your time biking outside, having coffee or beer on sunny patios or planting the garden.  It's THAT good.  Go for it!  Happy eating!

Roasted Tomato Orzo Salad
serves lots!

1.5 cups of uncooked orzo
4-5 ripe tomatoes, or couple pints of cherry tomatoes, chopped or halved
a big splash each of olive oil and balsamic vinegar
1 big pinch of salt
1 few good grinds of pepper
1/2 red onion, diced
3-4 basil leaves, chopped
a few sprigs of oregano (or use thyme, or parsley .. anything you've got on hand!)

1. In a large pot of water, cook the orzo for about 15 minutes, or until tender and/or al dente.  Drain and set aside.

2. While the pasta is cooking, toss the tomatoes in the oil, vinegar, salt and pepper.  Spread it out on a baking sheet and roast on high (under the broiler) for about 15-20 minutes, or until the tomatoes break down and the juices get kind of sticky.

3. Put the pasta in a large bowl and add the onion.  Toss with the tomatoes and their juices.  Add in the chopped herbs and toss again.  Let it cool in the fridge, if you can wait, or just dig in.  It's ten times better when you pull it out a few days later.