Tuscan Orzo Salad with Sun-Dried Tomatoes and Pecorino | Summer Lunch
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20 min
Quick
Sezamo
O salată toscană consistentă și răcoritoare, pe bază de paste orzo al dente, roșii uscate aromate, măsline negre, rucola crocantă și fulgi delicioși de pecorino.
Preparation method
Preparation and boiling
Boil the orzo pasta in a pot of plenty of boiling salted water for about 8-9 minutes, until al dente. Drain well and rinse briefly under cold running water to stop the cooking process, then allow to cool completely.
In a dry pan, lightly toast the pine nuts over medium heat for 2-3 minutes, stirring constantly until golden and fragrant. Transfer immediately to a plate to cool.
Assembly and serving
Slice the sun-dried tomatoes into thin strips and the pitted black olives into halves or rings. Chop or tear the fresh basil leaves.
Chef's tip
For an even richer Tuscan flavor, you can add 1-2 tablespoons of the flavorful oil from the sun-dried tomatoes directly into the dressing.
The salad keeps exceptionally well in the refrigerator for up to 2 days in an airtight container, making it ideal for an office lunch or a picnic.
Ingredients
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