Ingredients

• 1 pound (2 dry pints) cherry tomatoes
• 1 pound orzo pasta
• 1/2 cup packed fresh basil leaves, torn
• 2 tablespoons apple cider vinegar
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon honey
• 1 tablespoon smoked salt, plus more for seasoning
• 1/4 teaspoon freshly ground black pepper, plus more for seasoning
• 1/3 cup grated Parmesan

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Instructions

1. Watch how to make this recipe.
2. Place the tomatoes in a large nonstick skillet over medium-high heat. Cook, shaking the pan occasionally, until the tomatoes are tender and the skins are charred in spots, about 15 minutes. Set aside to cool.
3. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and place in a large serving bowl.
4. For the vinaigrette: Place the tomatoes, basil, vinegar, olive oil, honey, smoked salt, and pepper in a blender. Blend until smooth.
5. Pour the vinaigrette over the pasta and toss until coated. Sprinkle with Parmesan cheese. Season with smoked salt and pepper, to taste, and serve.