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

Ingredients

4 serv.

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

Instructions

Tap a step to mark it done

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.