Reviewed: Apr. 26, 2009

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

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Reviewer:

SWEETJAM

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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 :)

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Chef Mickey (aka Mickey)

Cooking Level: Intermediate

Home Town: De Soto, Missouri, USA

Living In: Elgin, Illinois, USA

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.

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Reviewer:

Halo

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: San Francisco, California, USA

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.

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Reviewer:

Lizzie H

Cooking Level: Expert

Living In: Ravenna, Ohio, USA

Reviewed: Apr. 6, 2009

very good for picnics!

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Reviewer:

architectgirl87

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!

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KissTheChefette

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

Living In: Brooklyn, New York, USA

Reviewed: Mar. 18, 2009

I tried to spruce this up with fat-free italian dressing, a jar of chopped pimentos, some olives, and we still threw it away.

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Cindy in Pensacola

Cooking Level: Expert

Home Town: Stockton, California, USA

Living In: Pensacola, Florida, USA

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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kherder330

Cooking Level: Expert

Home Town: Staples, Minnesota, USA

Living In: Duluth, Georgia, USA

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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Reviewer:

AVALENTI

Cooking Level: Expert

Living In: Seattle, Washington, USA

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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