Orzo & mozzarella salad

Orzo & mozzarella salad

  • Rating: 5 out of 5.9 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

This Mediterranean-inspired pasta salad makes a fresh and vibrant addition to any picnic, barbecue or buffet

  • Vegetarian
Nutrition: per serving
low insalt1.25g


  • 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


  • 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.

Goes well with

Recipe from Good Food magazine, July 2010

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    Rating: 5 out of 5.9 ratings

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