Orzo & Mozzarella Salad
This flavorful orzo salad combines tender orzo pasta with a vibrant basil pesto dressing, creamy bocconcini, sweet semi-dried tomatoes, and peppery wild rocket. Topped with toasted pine nuts and a sprinkle of Parmesan, this dish is both delicious and satisfying. Perfect for a light lunch or as a side dish for a summer gathering, this salad is sure to become a favorite.
— Constant Cookbook
Ingredients
- 350g orzo or other tiny pasta shape
- 20g pack basil
- 4 tbsp extra-virgin olive oil
- 25g Parmesan (or vegetarian alternative), finely grated, plus more to serve, if you like
- 1 garlic clove , very roughly chopped
- 50g toasted pine nuts
- 290g pack bocconcini (baby mozzarella balls)
- 100g semi-dried tomatoes , very roughly chopped
- 50g bag wild rocket
Instructions
- Boil the orzo for 8 mins until tender, then drain and cool under cold water. Drain again, then tip into a large bowl. Meanwhile, tear the basil, stalks and all, into a food processor. Add the oil, Parmesan, garlic and half the pine nuts, then whizz to a thick pesto-like dressing.
- Stir the dressing through the orzo, then season. The dressing will seem quite thick, but keep stirring and it will eventually coat all the grains. Add the bocconcini, tomatoes and a handful of the rocket. Scatter with the remaining pine nuts and a little more Parmesan, if you like. Top with more rocket, then serve straight away.
Cook Time
8M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 742 calories
- Fat Content: 40 grams fat
- Saturated Fat Content: 13 grams saturated fat
- Carbohydrate Content: 71 grams carbohydrates
- Sugar Content: 5 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 29 grams protein
- Sodium Content: 1.25 milligram of sodium
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