Orzo & mozzarella salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 350g orzoor 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 clovevery roughly chopped
- 50g toasted pine nuts
- 290g pack bocconcini (baby mozzarellaballs)
- 100g semi-dried tomatoesvery roughly chopped
- 50g bag wild rocket
Nutrition: per serving
- kcal742
- fat40g
- saturates13g
- carbs71g
- sugars5g
- fibre4g
- protein29g
- salt1.25glow
Method
step 1
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.
step 2
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.
