Orzo Pasta Salad With Basil Pesto Cherry Tomatoes And Fresh Mozzarella Food

ORZO PESTO SALAD WITH TOMATOES & FRESH MOZZARELLA

Steps:

• Bring a large pot of salted water to a boil. Cook the orzo according to package directions. When the pasta is cooked, drain it in a colander. Rinse the orzo with cool water and drain twice more.
• Place the drained, cooled orzo in a large bowl. Stir in the pesto. Depending on how thick you pesto is, you may need to add some olive oil to loosen up the pasta. Drizzle olive oil in as needed.
• Halve the cherry tomatoes and tear the basil leaves into small pieces. Toss both into the bowl of orzo along with the spinach. Give everything a good stir to mix and add more olive oil if needed.
• Tear the bocconcini into bite sized pieces and add them to the bowl. Stir to combine.
• Season the pasta salad with salt and pepper to taste. Serve at room temperature as a meal or as a side.

ORZO PASTA SALAD

Steps:

• Cook 180g or 1 US cup of orzo according to the packet. Once cooked, drain in a colander then rinse under the cold tap. Stir in half a tablespoon of the extra virgin olive oil and leave the pasta to cool fully.Transfer to a large bowl or serving dish.
• Add 2 tablespoons of pesto to a small bowl, pour in 2 tablespoons of extra virgin olive oil and the juice of half a large lemon, stir well.
• Once the pasta has cooled add the chopped onion, cherry tomatoes, feta and the kalamata olives to the pasta.Pour the pesto dressing into the bowl then add the basil and pine nuts and toss carefully.
• Season with cracked black pepper and sea salt to taste. The serve immediately.

ORZO & MOZZARELLA SALAD

Steps:

• 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.
• 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.

TOMATO AND BASIL ORZO SALAD

Steps:

• In a 3- to 4-quart pan over high heat, bring 1 1/2 to 2 quarts water to a boil. Add orzo and cook until barely tender to bite, 8 to 10 minutes.
• Meanwhile, rinse and core tomatoes; chop and place in a large bowl. Add basil, garlic, olive oil, and vinegar; mix gently.
• Drain pasta well and add to tomato mixture. Mix, adding parmesan cheese, salt, and pepper to taste.