Caprese Orzo Pasta Salad With Pesto Recipes

ORZO PASTA SALAD

Steps:

• Cook 180g or 1 US cup of orzo according to the packet. Once cooked, drain in a colander then rinse under the cold tap. Stir in half a tablespoon of the extra virgin olive oil and leave the pasta to cool fully.Transfer to a large bowl or serving dish.
• Add 2 tablespoons of pesto to a small bowl, pour in 2 tablespoons of extra virgin olive oil and the juice of half a large lemon, stir well.
• Once the pasta has cooled add the chopped onion, cherry tomatoes, feta and the kalamata olives to the pasta.Pour the pesto dressing into the bowl then add the basil and pine nuts and toss carefully.
• Season with cracked black pepper and sea salt to taste. The serve immediately.

PESTO PASTA CAPRESE SALAD

Steps:

• Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
• Mix pesto, olive oil, salt, granulated garlic, and black pepper in a bowl; add rotini. Toss to coat. Fold in tomatoes, mozzarella, and fresh basil.

CAPRESE ORZO PASTA SALAD WITH PESTO

Steps:

• Boil the pasta in salted water according to package instructions (6 minutes for al dente). Strain and rinse under cold water. Set aside.
• Whilst the pasta is cooking prepare the pesto. Pulse half of the basil leaves with the garlic and water, then add the remaining basil and parmesan and pulse a few times until combined. Slowly add the oil as you continue to pulse. Season to taste and set aside.
• Toast the pine nuts in a pan, stirring all the time until lightly browned. This will take less than a minute so be careful not to brown the pine nuts too much.
• To assemble the salad stir the pesto through the pasta (ensure the pasta is cold), add the mozzarella balls, cherry tomatoes and pine nuts and gently fold in. Drizzle over the lemon juice, adjust the seasoning and serve.

PESTO CAPRESE PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil. Cook the rigatoni until just tender. Drain and rinse with cold water. Pat dry with paper towels and transfer to a large bowl.
• Add the tomatoes, mozzarella, pesto and Parmesan cheese to the pasta. Toss gently. Taste for seasoning, adding salt and pepper if necessary.
• If making ahead and storing in the refrigerator, remove the salad from the fridge at least 30 minutes before serving, if possible.

CAPRESE ORZO SALAD

Steps:

• Place first 5 ingredients(save the 1 Tbsp of Parmesan Cheese) in a bowl and mix gently. In a separate bowl, mix the olive oil and vinager. Pour over the salad and mix once more gently. Add salt and pepper to taste. Transfer salad to serving bowl, sprinkle with remaining parmesan cheese and more pepper.
• If not serving immediately, salad should be kept refrigerated and extra dressing should be added just before serving.