Buffet recipe for 4 people, takes only 8 mins; recipe has orzo, basil, extra-virgin olive oil, parmesan, garlic clove, pine nut, mozzarella, tomato and rocket.
Orzo & mozzarella salad
Course: Buffet
Servings
4
servings
Prep time
10 mins
Ingredients
- Garlic Clove: 1 garlic clove, very roughly chopped
- Extra Virgin Olive Oil: 4 tbsp extra-virgin olive oil
- Parmesan: 25g parmesan (or vegetarian alternative), finely grated, plus more to serve, if you like
- Tomato: 100g semi-dried tomatoes, very roughly chopped
- Orzo: 350g orzo or other tiny pasta shape
- Rocket: 50g bag wild rocket
- Basil: 20g pack basil
- Mozzarella: 290g pack bocconcini (baby mozzarella balls)
- Pine Nut: 50g toasted pine nuts
Directions
- Boil the orzo for 8 mins until tender, then drain and cool under cold water. Drain again, then tip into a large bowl. Meanwhile, tear the basil, stalks and all, into a food processor. Add the oil, Parmesan, garlic and half the pine nuts, then whizz to a thick pesto-like dressing.
- Stir the dressing through the orzo, then season. The dressing will seem quite thick, but keep stirring and it will eventually coat all the grains. Add the bocconcini, tomatoes and a handful of the rocket. Scatter with the remaining pine nuts and a little more Parmesan, if you like. Top with more rocket, then serve straight away.
