Orzo and pesto salad
I love the long summer days when our thoughts turn to lighter foods and escaping outdoors. Suppers become much simpler but nonetheless tasty.
This week we are enjoying this nice simple salad, quick to prepare and great with cold roast meats or some simply grilled fish. Any leftovers are great for pack lunches the following day.
Orzo is a tiny rice shaped pasta which is readily available in most large supermarkets. If you are unable to obtain it, use small pasta shells instead.
Beat eaten outside in the sunshine!
Orzo and Pesto Salad
- 225g orzo
- 4 tbsp basil pesto, either shop bought or homemade
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 4 large salad onions, trimmed and finely chopped
- 75g sun dried tomatoes, chopped (drained weight)
- 25g pitted black olives, chopped
- 25g pine nuts, toasted
- sea salt and freshly ground black pepper
- basil leaves, to garnish
Cook the orzo, according to packet instructions, until al dente.
Whilst the pasta is cooking prepare the dressing. Stir the pesto, olive oil and balsamic vinegar together in a small bowl until evenly blended.
Drain the pasta and rinse briefly under cold water to remove any excess starch. Transfer to a bowl and stir in the dressing, then set aside to cool.
Add the salad onions, sun dried tomatoes, olives and pine nuts to the orzo. Toss to mix and season to taste. Garnish with a small handful of torn basil leaves. Serve warm or cold.