Orzo & mozzarella salad

Orzo & mozzarella salad

  • Rating: 5 out of 5.9 ratings
    Rate
    loading...
Magazine subscription – 5 issues for £5
  • 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
HighlightNutrientUnit
kcal742
fat40g
saturates13g
carbs71g
sugars5g
fibre4g
protein29g
low insalt1.25g
Advertisement

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

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.

Goes well with

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 5 out of 5.9 ratings
Advertisement
  • Hayloft promo image

    An ultimate Allium Mix for just £20! Plant Hayloft’s magnificent bulbs now for fantastic results in spring 2021!

    Get offer
Advertisement

Sponsored content