Eating

Orzo pasta, baby mozzarella, tomato & basil salad with pesto

Alex Motture, Executive Chef and owner of The Pickled Fork, served delicious summer salads at our Family Gathering lunch last month. One of our favourites was this pasta salad with baby mozzarella, heirloom tomatoes, basil and rocket pesto, which you can now enjoy at home.

Family Gathering

Ingredients

For the salad
100g orzo pasta
300g mixed heirloom tomatoes
150g baby mozzarella
1 bunch basil- leaves picked

For the rocket pesto
100g rocket
1 clove garlic
50g pine nuts – toasted
50g parmesan – grated
150g rapeseed oil
Sea salt & Pepper 

Method

To make the pesto place the rocket, garlic, pine nuts, parmesan and oil into a blender and blend until smooth. Season to taste with sea salt and black pepper. Set aside.

Cook pasta as per instructions on packaging. Chill before serving. Cut tomatoes into rough chunks, slices & wedges. Add the baby mozzarella, basil and chilled pasta. In a large bowl gently mix all ingredients together including rocket pesto until well combined. Season with sea salt and black pepper.

Garnish with extra rocket, basil leaves and a drizzle of rapeseed oil.

Serve and enjoy.

Family Gathering

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