Tuscan Roasted Tomato Orzo Salad with Mini Mozzarella and Homemade Pesto
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25 min
Quick
Kifli Kukták
Mediterrán hangulatú, tápláló toszkán főételsaláta al dente orzo tésztával, sütőben karamellizált koktélparadicsommal, krémes mini mozzarellával és illatos házi bazsalikomos pestóval. Könnyű, mégis laktató olasz klasszikus!
Ingredients
Preparation method
Preheat the oven to 200 °C. Wash the cherry tomatoes, cut them in half, and place them on a baking tray lined with baking paper. Drizzle with 1 tablespoon of olive oil, season with salt and pepper, and roast for 15-20 minutes until lightly caramelized and tender.
Bring a large pot of salted water to a boil. Cook the orzo pasta according to the package instructions until al dente (about 8-9 minutes). Drain, rinse with cold water to prevent sticking, and drain thoroughly.
In a dry skillet over medium heat, toast the pine nuts for 2-3 minutes until golden brown, taking care not to burn them, then set aside to cool.
Chef's tip
The salad can also be made ahead of time: toss the pasta and roasted tomatoes with the pesto, but add the arugula and pine nuts just before serving to keep them crisp.
It can also be enriched with black Kalamata olives or grilled chicken breast strips.
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