Pesto Orzo Salad with Rocket (Arugula)
Pesto Orzo Salad with Rocket (Arugula) - a fresh pasta salad of cherry tomatoes, pine nuts, bocconcini and chargrilled capsicum dressed with rocket pesto.
Servings 4
Calories 374kcal
Ingredients
- 250 g orzo/risoni pasta
- 1 teaspoon olive oil
- 400 g cherry tomatoes quartered
- 200 g cherry bocconcini torn into bite-sized pieces
- ⅓ cup chargrilled/woodfired capsicum/peppers drained, then chopped
- 2 tablespoon pine nuts toasted
Dressing
- 1 tablespoon rocket pesto
- 1 tablespoon olive oil
- 1-2 teaspoon lemon juice to taste
- fine salt to taste
Instructions
- To make the dressing, combine the rocket pesto (1 tbsp), lemon juice (1-2 teaspoon - to taste), olive oil (1 tbsp), and salt to taste and set aside.
- Meanwhile, cook the orzo (250g) according to the packet directions, rinse and drain then stir through 1 teaspoon of olive oil.
- In a large bowl, put cooked pasta, cherry tomatoes (400g), cherry bocconcini (200g - torn into bite-sized pieces), chopped chargrilled capsicum (⅓ cup - drained), and toasted pine nuts (2 tbsp) then mix to combine.
- Mix through dressing and serve.
Notes
- Don't skip the part about adding olive oil to the pasta after it has been drained and rinsed or you run the risk of your pasta sticking together before you get the dressing on it.
- Any size bocconcini will do, just tear them into bite-sized pieces.
- I strongly recommend using homemade pesto for this (and all!) of my recipes. By all means use store-bought rocket pesto, but once you have made your own pesto you won't go back!
Nutrition
Calories: 374kcal