Orzo Salad with Pesto, Tomatoes and Feta

Number one son gets very bored with sandwiches for school lunch and is something of a pasta freak, so I tried this and he happily scoffed it over a couple of days – minus the Feta as he’s not a fan, but I am! You could use other types of pasta here, but I’d suggest keeping them small – like small conchiglie (shells) or capaletti. Orzo is pretty much ideal – plus I had a pack in the cupboard and didn’t know what else to do with it!

Serves 6 as a side or 4 as a lunch dish  |  20 mins prep

Ingredients

  • 250g orzo pasta
  • 2 tbsps good quality pesto
  • 12-15 small cherry tomatoes – ideally mixed colours
  • splash balsamic or red wine vinegar
  • pinch sugar
  • salt and freshly ground pepper
  • 25g toasted pine nuts
  • 100g feta cheese, cubed
  • handful rocket leaves

Method

  1. Cook the orzo for 10 mins in a large pot of boiling salted water until ‘al dente’. Drain, rinse under cold water and add to a large serving bowl, then stir in the pesto
  2. Halve or quarter the tomatoes, depending on their size, season with salt and pepper and then sprinkle with the vinegar and sugar and toss well. Add to the bowl with the orzo.
  3. Toast the pine nuts and add these to the bowl with the orzo and tomatoes.
  4. Add the cubed feta and rocket leaves to the bowl and toss it all together. Serve and enjoy.

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