Warm Orzo Salad with Roasted Tomatoes, Mozzarella and Basil
This warm orzo salad served with sweet, roasted tomatoes, creamy mozzarella and zippy basil dressing is the perfect side dish or easy lunch.
Course Lunch, Side Dish
Keyword orzo pasta salad, orzo salad, Orzo salad recipe
Prep Time 15minutes
Cook Time 30minutes
Total Time 45minutes
Servings 6as a side dish
Author Alida Ryder
600g (1.3lb)tomatoes use any small variety of your choice
200g (7oz) mozzarella roughly torn/chopped
handful fresh basil for the salad
For the basil dressing
salt and pepperto taste
Preheat the oven to 200°/390°F.
Place the tomatoes in a suitable roasting dish.
Drizzle over the olive oil and Balsamic vinegar and season with salt and pepper.
Roast the tomatoes for 20-30 minutes until the tomatoes start to char and blister. Remove from the oven and allow to cool while you cook the orzo.
To make the dressing, combine the basil, olive oil, lemon juice, garlic, salt and pepper in a blender (or use an immersion blender) and blend until smooth. You could make this in a pestle and mortar too.
Cook the orzo in a large pot of salted water for 10 minutes or until al dente. Strain and transfer to a large mixing bowl.
Add the roasted tomatoes and any of its juices to the orzo. Add the mozzarella then pour over the basil dressing.
Toss to coat the orzo in the dressing then transfer to a serving dish and add fresh basil and more dressing.