Tuscan Orzo Salad | Italian Pasta Grain Bowl
(0)
25 min
Quick
Kifli Kukták
Klasszikus toszkán hangulatú, laktató nyári saláta al dente orzo tésztával, lédús koktélparadicsommal, krémes mini mozzarellával, ropogós fenyőmaggal és friss bazsalikommal. Gyors, színes és tökéletes vegetáriánus főétel.
Preparation method
Preparation and cooking
Bring a large pot of salted water to a boil, then cook the orzo pasta according to the package instructions until al dente (approx. 8–9 minutes). Drain, rinse with cold water, and drain thoroughly.
Wash the cherry tomatoes and cut them in half. Drain the mini mozzarellas and olives, and toast the pine nuts in a dry pan over low heat for 2–3 minutes until golden brown, then set aside to cool.
Assembly and serving
In a large salad bowl, mix together the extra virgin olive oil, balsamic vinegar, salt, and freshly ground black pepper into a delicious dressing.
Chef's tip
If you want an even richer flavor, you can roast half of the cherry tomatoes in the oven at 200 °C for 10 minutes with olive oil to give them a caramelized, intensely sweet flavor in the salad.
Can be made ahead: the salad will keep well covered in the refrigerator for 2 days, but it is best to add the arugula and pine nuts just before serving to keep them crispy.
Ingredients
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