Pesto Orzo Salad with Rocket (Arugula)

Name: Pesto Orzo Salad with Rocket (Arugula)
Total time: 20 min
Yield: 4 serving
Ingredients: 250 g orzo/risoni pasta; 1 teaspoon olive oil; 400 g cherry tomatoes; 200 g cherry bocconcini; ⅓ cup chargrilled/woodfired capsicum/peppers; 2 tablespoon pine nuts; 1 tablespoon rocket pesto; 1 tablespoon olive oil; 1-2 teaspoon lemon juice; fine salt

User Reviews

5.0

3 reviews

Excellent

Total Time
20 mins
Servings
4
Calories
374 kcal
Course
Salad
Cuisine
Australian

Pesto Orzo Salad with Rocket (Arugula)

Zara Shaw

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Pesto Orzo Salad with Rocket (Arugula) - a fresh pasta salad of cherry tomatoes, pine nuts, bocconcini and chargrilled capsicum dressed with rocket pesto.

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Ingredients

Servings

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

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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

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*
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!