Italian Orzo Salad with Roasted Tomatoes, Basil & Pine Nuts
Orzo pasta tossed with roasted blistered tomatoes, garlic oil and balsamic, folded with mozzarella, basil and pine nuts.
- 150 g orzo pasta
- 250 g cherry tomatoes
- 125 g mozzarella ball
- 40 g pine nuts
- 25 g fresh basil
- 2 whole garlic clove
- 70 ml extra virgin olive oil
- 20 ml balsamic vinegar
- ½ tsp sea salt
- ¼ tsp black pepper
- 30 g parmesan cheese
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Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 200°C. Halve cherry tomatoes and toss with 30ml olive oil, minced garlic, salt, and pepper on a baking tray.
- Step 2
Roast tomatoes for 15 minutes until blistered and concentrated in flavour.
- Step 3
Meanwhile, cook orzo in salted boiling water according to packet instructions (usually 10-12 minutes). Drain and rinse with cold water to cool.
- Step 4
Toast pine nuts in a dry frying pan over medium heat for 3-4 minutes, stirring frequently, until golden. Set aside.
- Step 5
Whisk together remaining 40ml olive oil with balsamic vinegar, salt, and pepper to make dressing.
- Step 6
Tear mozzarella into bite-sized pieces. Tear fresh basil leaves.
- Step 7
In a large bowl, combine cooled orzo with roasted tomatoes, mozzarella, and toasted pine nuts.
- Step 8
Pour dressing over salad and toss gently to combine.
- Step 9
Top with torn basil leaves and shaved parmesan cheese. Serve at room temperature.
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