Orzo & mozzarella salad

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

  • Prep:10 mins
    Cook:8 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 742
  • fat 40g
  • saturates 13g
  • carbs 71g
  • sugars 5g
  • fibre 4g
  • protein 29g
  • salt 1.25g

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

  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. 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.