Description
This pesto orzo salad recipe is full of those fresh Summer vegetable garden flavors. Pasta, pesto, tomatoes, greens, a few pine nuts, and burrata. It’s a simple side dish and the perfect summer salad. Does it get any better?
Ingredients
Scale
- 1 cup orzo
- 30g pine nuts
- 4 tbsp pesto + extra to drizzle over the burrata
- 200g slow-roasted cherry tomatoes
- large handful of rocket and English spinach
- 1 burrata
- freshly ground pepper
Instructions
- Preheat the oven to 160 degrees celcius.
- Cook the orzo to packet instructions. Once cooked, drain and run under cold water to stop the cooking process. Leave to drain and cool.
- While the orzo is cooking, place the pine nuts on a baking tray and pop into the oven for 5 minutes. Pop aside to cool.
- In a bowl combine the cooked orzo and pesto. Stir to combine
- Add the English Spinach and rocket leaves and pine nuts. Gently mix through
- Dot the pasta salad with slow-roasted cherry tomatoes.
- Pop a drained burrata on top of the salad. Cut it open to reveal its creamy inside.
- Drizzle with extra pesto and pop a little freshly ground pepper on top
- Serve!
Nutrition
- Serving Size:
- Calories: 249
- Sugar: 2.7 g
- Sodium: 377.4 mg
- Fat: 11.5 g
- Carbohydrates: 22.9 g
- Protein: 14.3 g
- Cholesterol: 5.1 mg