Description
This pesto orzo salad with cherry tomatoes, bocconcini, rocket (arugula) and white beans is a simple flavourful summer salad perfect for a BBQ or picnic.
Ingredients
Scale
- 1/2 cup orzo pasta (risoni)
- 250g/ 9oz punnet cherry tomatoes
- 1 x 400g can cannelini beans, drained
- 220g/ 8oz tub bocconcini, drained
- 2 large handfuls rocket leaves (arugula)
- 1/3 cup basil pesto
- 1–2 fresh lemons, juiced
- salt + pepper, to taste
Instructions
- Bring a pot of water to a boil and add salt. Cook the orzo according to package instructions. Once the orzo is cooked, drain it in a strainer, and run it under cold water. (The cold water will stop the cooking process and allow the orzo to cool).
- Cut the fresh tomatoes in half, drain the cannelini beans and bocconcini. Add them to a large bowl with the rocket leaves.
- Add the cooled orzo, pesto and lemon juice to the salad and gently toss until combined. Season with salt and pepper or extra lemon juice if needed
- Serve chilled or at room temperature.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days. Add extra fresh lemon juice before serving.