Reviewed: Oct. 20, 2009

Absolutely wonderful! Quick and easy yet delicious. Have shared this with family and they have asked for the recipe. Thank you!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

karen chambers

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 6, 2009

Excellent recipes, very tasty and easy to make

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

LITTLE STINKER

Cooking Level: Intermediate

Home Town: Burbank, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 5, 2009

This recipe was sooo easy and sooo good. I added a clove of garlic for a little extra zing. I will be making this time and time again!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

vwolpert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 25, 2009

Fantastic! I made it for a small gathering and everyone loved it. I cooked a box of orzo, doubled the sun-dried tomatoes and basil, and then added the olive oil and parm cheese to taste. A new favorite!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JTFITZ

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 21, 2009

The only reason I didn't give this 5 stars is because I agree with some other reviewers that it was much better with a clove of garlic. But it was just DELICIOUS!! It was great warm and cold, but I think I like it better cold. Thanks kgwen!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

semote

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 20, 2009

This was a nice change of pace for a side dish. Next time I will add some extra parm or maybe even do feta instead.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SHERA1088

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Phoenixville, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 6, 2009

This recipe is very, very good!! The only change I made was to add about 2 cloves of fresh garlic to the tomatoes and basil in the food processor and it made it absolutely amazing! I make the full eight servings and enjoy day after day as it's perfect as a dinner side dish as well as great addition to lunch at work!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Beth

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 19, 2009

This was quite good - I hesitate to give it 5 stars because it was a little on the bland side, but still tasted good. Wish I knew how to give it that extra something it needs - maybe I will try lemon juice next time. I used 3cups of orzo and doubled the tomatoes & basil. Also, served it cold the next day (did try it warm and it was much better cold)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

AnnMarie

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 13, 2009

SO easy and so good! Thanks!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

SunnyByrd

Living In: Seattle, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 24, 2009

Great combination of flavours. I served it at a BBQ, and received plenty of positive reviews. The basil gives this a very fresh tast, and sundried tomato adds a nice sweetness. I'll try it with feta cheese at the next BBQ.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ChefAl

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 13, 2009

I have made this with parmesan and with feta, both are very good, but I think the feta wins overall in our house. When using feta, I sprinkle it on right before serving, then with leftover I add it to the orzo after it cools. I drain my sundried tomatoes (doubling the amount called for) and cut them into 1/2 inch strips, chiffonade the basil and add kalamata olives. We personally like the texture and distinct tastes better. This is a great dish as you can serve warm with dinner as a side dish, and have a great cold salad for lunch the next day.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

tsgma

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 3, 2009

Absolutely delicious! Simple, and incredibly tasty. No changes needed here. Thank you for the fantastic recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Dixie'sMom

Cooking Level: Expert

Living In: Winnipeg, Manitoba, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 29, 2009

Definitely not bland! But too salty with that much parmesan plus the salt! It's still pretty salty with 1/2 cup parm and no salt. Tasty though.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

lisaxmarie19

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 26, 2009

This was good. It still doesn't beat the personal favorite I have found on this site. Thanks for sharing.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SWEETJAM

Cooking Level: Expert

Living In: Tempe, Arizona, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 19, 2009

Excellent!!! Made this as a side dish to serve alongside feta chicken (by Debbie). The two went VERY well together. My bf enjoyed this as well (which is a HUGE plus considering that he and I NEVER agree on food). I didn't change a thing - and I wouldn't. This is perfect as is. Next time, I'd like to serve chilled (as a pasta salad). This will definitely be a regular at my house. Thanks for sharing :)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Mickey

Cooking Level: Expert

Home Town: De Soto, Missouri, USA

Living In: Elgin, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 13, 2009

Came out great! I only cooked one cup of orzo and it was enough for four sides. I served with simple italian herb chicken and salad. It also tasted good the next day. Definitely something you can make ahead of time for picnics and what not.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Halo

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: San Francisco, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 13, 2009

This was pretty bland. It is more flavorful the next day. I liked the idea of a pasta salad with orzo. It's easier to eat in a picnic setting.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Lizzie H

Cooking Level: Expert

Living In: Ravenna, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 6, 2009

very good for picnics!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

architectgirl87

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 3, 2009

Scaled down to 4 ppl, and still delicious! I used tomatoes that weren't packed in oil, so I replumped them in a mix of 2tbs white wine, 3tbs olive oil while I boiled my orzo. I then added about a tb of that plumping liquid to my processor and used 1 tsp of dried basil instead of fresh. Blended, and followed recipe to the end. SO AMAZING. What a great lunch!

Was this review helpful? [ YES ]
0 users found this review helpful