ORZO WITH SMOKEY TOMATO VINAIGRETTE

1 lb. orzo
2 pints cherry tomatoes

for the vinaigrette:
1/2 c. packed basil leaves
2 tbsp. apple cider vinegar
2 tbsp. extra virgin olive oil
1 tbsp. honey
smoked salt and pepper, to taste

place tomatoes in a large nonstick skillet over med-high heat. cook, shaking the pan occasionally, until tomatoes are tender and skin begins to char in a few spots, about 15 minutes. set aside to cool.

meanwhile, cook pasta until al dente. drain and place in a large serving bowl.

for the vinaigrette: place the tomatoes, basil, vinegar, olive oil, and honey in a blender and blend until smooth.

pour over pasta and toss until coasted. season with smoked salt and pepper.