Tuscan Orzo Salad with Cannellini | Wholesome Lunch
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25 min
Quick
Sezamo
O salată toscană consistentă și răcoritoare, pregătită cu paste orzo al dente, fasole albă Cannellini cremoasă, roșii cherry proaspete, spanac baby fraged și roșii uscate aromate. Totul este îmbrăcat într-un dressing parfumat de ulei de măsline extra virgin și zeamă proaspătă de lămâie, presărat din plin cu parmezan ras și frunze de busuioc proaspăt. O masă principală completă, perfectă pentru prânz sau cină.
Preparation method
Preparing the pasta and vegetables
Boil the orzo pasta in a large pot of salted water according to the package instructions until al dente (about 8-9 minutes). Drain well and rinse briefly under cold running water to stop the cooking process, then drizzle with a tablespoon of olive oil to prevent sticking.
Rinse the cannellini beans under cold running water and let them drain completely in a sieve. Cut the cherry tomatoes in half, chop the sun-dried tomatoes in oil, and wash the baby spinach leaves.
Dressing and assembling the salad
In a small bowl, prepare the dressing by whisking the remaining extra virgin olive oil with freshly squeezed lemon juice, sea salt, and freshly ground black pepper until emulsified.
Chef's tip
For an even more intense Tuscan flavour, you can leave the salad in the refrigerator for 15-20 minutes before serving so that the flavours blend harmoniously.
If you would like an extra crunchy texture, you can add a handful of pine nuts lightly toasted in a dry pan.
15 min
Under an hour
