Pesto Orzo and Mozzarella Salad
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Pesto Orzo and Mozzarella Salad

with tomatoes and crispy onions

Al dente orzo coated in herby pesto and topped with creamy mozzarella makes for a very vibrant salad that's not lacking in fun or flavour.

Tags:
Family Friendly
•Super Quick
•Veggie
Allergens:
Milk
•Wheat
•Sulphites

The quantities provided above are averages only.

Total Time10 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

125 grams

Mozzarella

(Contains Milk)

60 grams

Green Pesto

80 grams

Salad Leaves

170 grams

Dried Orzo

(Contains Wheat May be present Lupin, Egg, Mustard, Soya)

2 sachet(s)

Balsamic Glaze

(Contains Sulphites)

1 sachet(s)

Vegetable Stock

2 unit(s)

Tomato

1 sachet(s)

Crispy Onions

(Contains Wheat)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

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Nutrition Values

Energy (kJ)2834 kJ
Energy (kcal)677 kcal
Fat28.9 g
of which saturates10.8 g
Carbohydrate77.1 g
of which sugars14.5 g
Dietary Fiber1.4 g
Protein25.5 g
Cholesterol0 mg
Salt2.05 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Sieve

Cooking Steps

Cook  the Orzo
1
  • Boil a large pot of water for the orzo.
  • When boiling, add the orzo and stock to the water and bring back to the boil.
  • Cook until softened, 10-12 mins.
  • Once cooked, drain in a sieve and rinse with cold water to cool down the orzo.
  • Return to the pot, off the heat. Drizzle with oil and stir through to prevent sticking.

TIP: If you’re in a hurry you can boil the water in your kettle. 

Prep the Veg
2
  • Meanwhile, cut the tomato into 2cm chunks.
3
  • In a large bowl, loosen the pesto with a glug of oil
  • Toss the cooled orzo, tomato and salad leaves with the loosened pesto.
  • Season to taste with salt and pepper.
4
  • Divide the orzo salad between bowls.
  • Tear the mozzarella over the salad.
  • Crack some pepper on top and scatter over the crispy onions.
  • Finish with a drizzle of balsamic glaze