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.
Servings 6 as a side dish
Calories 300kcal
Ingredients
- 600 g (1.3lb) tomatoes use any small variety of your choice
- 2 tbsp olive oil
- 2 tbsp Balsamic vinegar
- 500 g (1lb) orzo
- 200 g (7oz) mozzarella roughly torn/chopped
- handful fresh basil for the salad
For the basil dressing
- 2 cup fresh basil
- 1 garlic clove
- ¼ cup olive oil
- 2 tbsp lemon juice
- salt and pepper to taste
Instructions
- 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.
Nutrition
Calories: 300kcal | Carbohydrates: 44g | Protein: 18g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 257mg | Potassium: 421mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1416IU | Vitamin C: 17mg | Calcium: 358mg | Iron: 1mg
