Pasta

Kate’s Orzo Pasta Salad

Here is a lovely summer recipe by Kate Ailey for an easy pasta salad; perfect on its own for lunch or as a side to BBQ'S and other dishes.
Serves: 4
Preparation time: 5 minutes
Cooking time: 20 minutes

Ingredients:

  • Filippo Berio Extra Virgin Olive Oil
  • Fillipo Berio Red Wine Vinegar
  • Juice of 1 small lemon
  • 200g orzo
  • 2 shallots, finely sliced
  • Handful of sundried tomatoes in oil, roughly chopped
  • 100g Spinach
  • 150g Cherry tomatoes, halved
  • Black olives, sliced
  • 1 ball of Mozzarella (keep the mozzarella water)
  • Fresh basil / dried herbs

Method:

  1. Add some Filippo Berio Extra Virgin Olive Oil to a pan and on a low heat cook your finely sliced shallots for a couple of minutes. Season with a little salt and some dried herbs if you have them.
  2. Add the mozzarella water and bring to a gentle simmer.
  3. Then add your orzo and 250ml of boiling water, allow to simmer for 5 minutes, occasionally stirring.
  4. After 5 minutes add another 150ml of boiling water and you can add frozen spinach at this point (make sure you have defrosted and squeezed out any excess water).
  5. After another 3 minutes, add a final 50-100ml of water to finish cooking your orzo so it’s al dente and has a creamy finish.
  1. Turn the heat off, add your olives and sundired tomatoes and leave to cool while you make your dressing.
  2. To make the dressing add 2tbsps of Filippo Berio Red Wine Vinegar, the juice of one small lemon and 6 tbsps of Filippo Berio Extra Virgin Olive Oil. Mix together to create a dressing and drizzle over the orzo, stir to combine.
  3. Add your tomatoes.
  4. Once cooled, transfer to a serving bowl and place in the fridge for about an hour to allow all the flavours to come together.
  5. When you’re ready to serve, add your mozzarella, tear fresh basil over the top, and finish with a drizzle of Filippo Berio Extra Virgin Olive Oil.