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Italian Recipes

Pesto Orzo and Mozzarella Salad

Pesto Orzo and Mozzarella Salad

Pesto Orzo and Mozzarella Salad

with tomatoes and crispy onions

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Al dente orzo coated in Sun dried tomato 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

•Mustard

The quantities provided above are averages only.

Total10 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

125 grams

Mozzarella

(Contains: Milk)

40 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)

1 sachet(s)

Sun Dried Tomato Paste

1 pack(s)

Chickpeas

2 sachet(s)

Paprika

(Contains: Mustard)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Nutrition Values

Energy (kJ)3410 kJ

Energy (kcal)815 kcal

Fat24.9 g

of which saturates11.1 g

Carbohydrate98.5 g

of which sugars10.5 g

Dietary Fiber13.3 g

Protein35 g

Salt5.6 g

Potassium189.6 mg

Calcium8 mg

Iron0.2 mg

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.
Drain and rinse the chickpeas in a sieve.

Toss the Salad

3

In a large bowl, loosen the pesto with a glug of oil.
Toss the cooled orzo, chickpeas, tomato and salad leaves with the loosened pesto.
Season to taste with paprika, salt and pepper.

Finish and Serve

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.

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