Name: Orzo & mozzarella salad
Prep time: 10 min
Cook time: 8 min
Total time: 20 min
Yield: 4
Cuisine: Italian
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

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Orzo & mozzarella salad

Orzo & mozzarella salad

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 8 mins

A star rating of 4.5 out of 5.11 ratingsRate

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

Vegetarian

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A star rating of 4.6 out of 5.17 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal742
fat40g
saturates13g
carbs71g
sugars5g
fibre4g
protein29g
salt1.25g

low

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.

Recipe from Good Food magazine, July 2010

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A star rating of 4.5 out of 5.11 ratings

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