Reviewed: Feb. 25, 2009

I followed this to a "T", except that I added one clove of raw garlic to the pesto mixture and used Romano cheese, I was AWESOME with baked stuffed chicken breasts and salad.

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kjf330

Cooking Level: Expert

Home Town: Staples, Minnesota, USA

Living In: Leiden, Zuid-Holland, Netherlands

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Reviewed: Feb. 20, 2009

I used 1/2 cup of Sun Dried tomato, 1 1/4 cup of parmsean, and a clove of garlic. My roommate still thinks it's a little dry but I liked it. I think the key is to chop the basil and sun dried tomato mixture up really small so that it spreads throughout the orzo better.

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AVALENTI

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Jan. 21, 2009

Others enjoyed this, I did not, but I'm not a lover of basil in large quantities. I prefer a hint of basil flavor. I made this as a request but will not make it again - not the recipe's fault - just my tastebuds. I will save my orzo (which I love) for other recipes.

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Patti

Cooking Level: Expert

Home Town: Tacoma, Washington, USA

Living In: Lakewood, Washington, USA

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Reviewed: Jan. 9, 2009

Great simple recipe, a suggestion to make it a little more.. exciting would be to server grilled mushrooms over it THEN sprinkle the parmesan over that :D

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ChEf MaStA fLeX

Cooking Level: Beginning

Home Town: Boston, Massachusetts, USA

Living In: Martinez, California, USA

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Reviewed: Dec. 26, 2008

I kinda had higher hopes for this one...I doubled the recipe which was a mistake because it makes a ton! I just thought it needed something more...more flavor. We served it room temp as a side dish yesterday for Christmas dinner and it was hardly touched. It wasnt bad...just not great...may try again and add maybe some feta or small chunks of provolone. Thanks!

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SLJ6

Cooking Level: Expert

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Reviewed: Dec. 21, 2008

Made this without changes except I didn't add the extra oil, but the day after when it got a little dry I added some of the oil from the sundried tomato jar for extra flavor. This is delicious and everyone loved it. Great because it can stay at room temperature without fear of spoilage.

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CPAULDIN

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Reviewed: Dec. 12, 2008

I'm only giving 4 stars because I had to tweak this a bit. I've made this several times and don't even measure anything anymore. I definately use a lot more sundried tomatoes. I buy them in bulk (dried, not in oil) and use about half a pound. Once chopped, they equal about 3/4 of a cup. I use a little more basil too. The only addition I make is when I'm ready to serve, which is usually cold, I top with extra parm and toasted pine nuts. The pine nuts really make this dish.

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LYNN LUKE

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Reviewed: Dec. 11, 2008

Make the pesto sauce ahead of time and add the salt, and pepper right to the food processor or blender with the sun dried tomatoes and basil. Set this aside until you cook the pasta. Once the pasta is drained but still hot, try adding feta cheese and oilive oil(this will give it a creamy consistency but omit the parm cheese). Finally add then the pesto sauce. The result will be creamy with mingling flavors: good served hot or cold.

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LMF443

Cooking Level: Intermediate

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Reviewed: Nov. 6, 2008

This was good but needs more oil. I did double ingredients of sundried toms and basil. Flavor was excellent just needs more moisture.

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JANET

Cooking Level: Intermediate

Home Town: Oceanside, California, USA

Living In: Jupiter, Florida, USA

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Reviewed: Sep. 30, 2008

This is a great side dish. We loved it. I followed the recipe as written, I would not change a thing. I loved all the flavors together. I served it warm, than I had some cold leftovers. Great either way!

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DT1068

Cooking Level: Intermediate

Living In: Long Island, New York, USA

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Reviewed: Sep. 28, 2008

Great dish. It was delicious as is. I added chopped broccoli but only to add the nutritional content to the dish. I will make this again.

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foodfanatic

Cooking Level: Expert

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Reviewed: Sep. 22, 2008

I've made this for a couple of potluck picnics, and it was a hit both times. The second time, I addes diced black olives, which was an even bigger hit.

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Brandi

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Reviewed: Sep. 5, 2008

flavors blend well. i added some cooked chicken to make it my main dish. will definitely make again.

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tahoegirl

Cooking Level: Intermediate

Living In: Grand Rapids, Michigan, USA

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Reviewed: Aug. 25, 2008

This was quick and easy to make. It would make a nice lunch that you could make the night before.

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SILENCE182

Cooking Level: Intermediate

Living In: Auburn, New York, USA

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Reviewed: Aug. 15, 2008

I love orzo, and I loved this recipe! Had lots of flavor and they all went well together!

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Iove2eat

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Reviewed: Aug. 12, 2008

This is a very good side dish, not a ton of flavor but still tasty. I made a few changes, doubled the amount of sun-dried tomatoes, increased the parmesan cheese to 1 cup, doubled the amount of olive oil...to your taste, and added 1 tsp. of garlic powder and an extra 2 cloves of garlic. Good with a chicken dish!

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BigAspirations

Cooking Level: Expert

Home Town: Denver, Colorado, USA

Living In: Leawood, Kansas, USA

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Reviewed: Jul. 26, 2008

Pretty good if you follow the recipe as stated. But it wasn't as flavorful as I thought it would be. I'm gonna add in some of the additions other reviewers made next time I make it.

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veggiegreengirl

Cooking Level: Intermediate

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Reviewed: Jul. 12, 2008

Simple and tasty! I added some garlic and cherry tomatoes. Will definitely make again soon!

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SunFlower

Cooking Level: Intermediate

Home Town: Charleroi, Hainaut, Belgium

Living In: Jette, Brussels, Belgium

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Reviewed: Jul. 6, 2008

As written this recipe may be a bit bland, but the base of the recipe is quite good. Read a few reviews and adjusted to personal taste: (1)Doubled the tomato/basil mixture, (2) added the zest and juice of one lemon (3) added a splash of red wine vinegar (4) added kalamata olives, (5) added a bunch of fresh parsley, (6) added about a teaspoon of dried organoe,(7) and finally topped it off with some feta cheese once it throughly cooled. Great!

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pinkypink

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Jun. 25, 2008

Very easy, and tasty (esp. the next day). I served room temp. & thought it was good. Kids did not like, which is fine because it leaves more left-overs for me the next day. :)

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