This Mediterranean-inspired pasta salad makes a fresh and vibrant addition to any picnic, barbecue or buffet
Prep:10 mins
Serves 4
350g orzo or other tiny pasta shape20g pack basil4 tbsp extra-virgin olive oil25g parmesan (or vegetarian alternative), finely grated, plus more to serve, if you like1 garlic clove, very roughly chopped50g toasted pine nuts290g pack bocconcini (baby mozzarella balls)100g semi-dried tomatoes, very roughly chopped50g bag wild rocket
STEP 1Boil the orzo for 8 mins until tender, then drain and cool under cold water. Drain again, then tip into a large bowl. Meanwhile, tear the basil, stalks and all, into a food processor. Add the oil, Parmesan, garlic and half the pine nuts, then whizz to a thick pesto-like dressing.STEP 2Stir the dressing through the orzo, then season. The dressing will seem quite thick, but keep stirring and it will eventually coat all the grains. Add the bocconcini, tomatoes and a handful of the rocket. Scatter with the remaining pine nuts and a little more Parmesan, if you like. Top with more rocket, then serve straight away.
