Saturday, 14 January 2012

Orzo Salad with Sundried Tomato, Mozzarella, Basil & Spinach


The name of this lunch box delight is best pronounced with an accent straight out of Aldo Zilli’s kitchen. Have a go. This bright and sweet orzo salad was made with:

2 x handful Orzo
Small pot of sundried tomatoes
1 x mozzarella ball torn
1 x handful spinach leaves chopped
1 x handful basil leaves chopped
1 x tbsp. extra virgin olive oil
1 x tbsp. red wine vinegar
Salt and black pepper

The orzo is cooked in a saucepan of simmering water which takes about 10 minutes and is then drained and rinsed with cold water. Then add the orzo to a mixing bowl with the sundried tomatoes, mozzarella, spinach and basil and fold together adding some salt and pepper to taste. Finally, drizzle the oil over the mixture, add the red wine vinegar, stir and there you have a lovely homemade orzo salad to brighten up a January lunch time.

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