Orzo Pesto Pasta Salad
Orzo pesto pasta salad with fresh mozzarella, cherry tomatoes, rocket, pine nuts, and basil pesto makes for a quick, Italian-inspired lunch.
Ingredients
- 200 grams orzo pasta
- 1 teaspoon fine sea salt to cook the orzo
- 1 tablespoons pine nuts
- 5 tablespoons vegetarian pesto
- 50 grams rocket and baby leaf salad
- 125 grams mozzarella pearls/bocconcini
- 100 grams cherry tomatoes halved
- 1 tablespoon lemon juice
- black pepper to taste
Instructions
- Add around 2 litres of water to a large saucepan. Season the water with 1 teaspoon fine sea salt and bring to a rolling boil. Once the water is boiling, add 200 grams orzo pasta and cook until al dente; around 7 minutes.
- Once the pasta has cooked, drain it. Rinse with cold water to cool and remove excess starch. Drain once again. Watery pasta will ruin your salad.
- In a small pan, dry toast (without oil) 1 tablespoons pine nuts over low-medium heat. Let them cook until golden.
- Grab a large salad bowl. Add your drained orzo pasta, toasted pine nuts, 5 tablespoons vegetarian pesto, 50 grams rocket and baby leaf salad, 125 grams mozzarella pearls/bocconcini, 100 grams cherry tomatoes (halved), 1 tablespoon lemon juice, and black pepper to taste.
- Toss the salad to combine. Taste and adjust seasonings to suit your preference.
Notes
Orzo pesto pasta salad often tastes better after 30 minutes in the fridge.
Equipment
Nutrition
Calories: 363kcalCarbohydrates: 41gProtein: 14gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 13mgSodium: 209mgPotassium: 231mgFiber: 2gSugar: 3gVitamin A: 803IUVitamin C: 9mgCalcium: 176mgIron: 1mg
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