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Orzo & mozzarella salad

Ingredients

  1. Step 1 350g orzo or other tiny pasta shape
  2. Step 2 20g pack basil
  3. Step 3 4 tbsp extra-virgin olive oil
  4. Step 4 25g parmesan (or vegetarian alternative), finely grated, plus more to serve, if you like
  5. Step 5 1 garlic clove , very roughly chopped
  6. Step 6 50g toasted pine nuts
  7. Step 7 290g pack bocconcini (baby mozzarella balls)
  8. Step 8 100g semi-dried tomatoes , very roughly chopped
  9. Step 9 50g bag wild rocket
Orzo & mozzarella salad
Calories: 742 Carbohydrate: 71 g Protein: 29 g Fat: 40 g
Cook time: 20 minutes Prep time: 10 minutes Total time: 30 minutes Servings: 4

TAGS

Lunch Side Dish Italian Josh Eagleton 10-30 minute 4 serving 800 kcal or less Buffet Buffet Extra-virgin olive oil Good Food Lunchbox Mediterranean salad mozzarella Orzo Packed lunch Parmesan Pasta salad Picnic Quick Rocket salad summer summer Tomato Tomato Vegetarian

Directions

  1. 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.
  2. 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.