Italian Antipasto Orzo Salad | Refreshing Mediterranean Bowl
(0)
25 min
Quick
Kifli Kukták
Frissítő, laktató és ízekben gazdag olasz gabonasaláta orzóval, pármai sonkával, lágy mozzarellával, édes koktélparadicsommal és pirított fenyőmaggal. Ideális nyári főétel vagy kerti parti fogás!
Ingredients
Preparation method
Preparing the orzo
Bring a generous amount of water to a boil in a large pot, then salt it thoroughly. Add 250 g of orzo pasta and cook according to the package instructions (approx. 8-9 minutes) until al dente.
Drain the cooked orzo, rinse with cold water to stop the cooking process, and drain well. Toss with 10 ml of extra virgin olive oil to prevent the pasta from sticking together, and leave to cool completely.
Preparing the ingredients and dressing
Wash the cherry tomatoes and arugula. Halve or quarter 200 g of cherry tomatoes, slice 80 g of olives, and cut 150 g of mozzarella cheese into bite-sized pieces.
Chef's tip
Storage tip: The salad will stay fresh in an airtight container in the refrigerator for up to 2 days, making it perfect for meal-prep lunches or a summer picnic.
Flavor variation: Along with the lemon juice, you can add 1 teaspoon of balsamic vinegar or a little green pesto for an even more intense Italian flavor.
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