Italian Lemon Artichoke Orzo Salad | Refreshing Summer Bowl

Bring a generous amount of lightly salted water to a boil in a pot. Add 250 g of orzo pasta and cook until al dente according to the package instructions (approx. 8-9 minutes). Drain, rinse with cold water, and drain well.

Toast 30 g of pine nuts in a dry pan over medium heat for 2-3 minutes until golden brown, taking care not to let them burn. Set aside to cool.

Wash 200 g of cherry tomatoes and cut them in half. Drain 200 g of marinated artichokes and cut into smaller wedges. Drain 150 g of mini mozzarella balls (or cut into bite-sized pieces).