Tuscan Orzo Salad | Hearty Mediterranean Grain Bowl
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25 min
Quick
Kifli Kukták
Ínycsiklandó toszkán orzo tésztasaláta mini mozzarellával, marinált articsókával, édes koktélparadicsommal, rukkolával és pirított fenyőmaggal. Friss, laktató és percek alatt elkészíthető mediterrán főételsaláta a meleg nyári napokra.
Preparation method
Preparation and cooking pasta
Bring a large pot of salted water to a boil, then cook the orzo pasta according to the package instructions (approx. 8-9 minutes) until al dente. Drain, rinse under cold water, and toss with 1 tablespoon of extra virgin olive oil so the grains do not stick together.
Toast the pine nuts in a dry skillet over medium heat for 2-3 minutes until golden brown and fragrant. Set aside to cool.
Assembly and dressing
Wash the vegetables. Halve the cherry tomatoes, drain the marinated artichoke and mini mozzarella, then cut them into bite-sized pieces. Slice the olives, and rinse and dry the arugula.
Chef's tip
The salad can be prepared in advance, but add the arugula, Parmesan shavings, and pine nuts right before serving to keep them perfectly crisp.
For an even richer flavor, you can roast the cherry tomatoes in the oven with a little olive oil and garlic at 180 °C for 15 minutes before adding them to the salad.
Ingredients
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