Orzo & mozzarella salad

• orzo↗350g g

  or other tiny pasta shape

• pack basil↗20g g
• extra-virgin olive oil↗4 tbsp tbsp
• parmesan↗25g g

  (or vegetarian alternative), finely grated, plus more to serve, if you like

• garlic clove↗1

  very roughly chopped

• toasted pine nuts↗50g g
• pack bocconcini (baby mozzarella↗290g g

  balls)

• semi-dried tomatoes↗100g g

  very roughly chopped

• bag wild rocket↗50g g

Step-by-step instructions

1. 1

   Boil 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.

2. 2

   Stir 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.