Orzo Salad with Tomatoes, Basil & Pine Nuts


  • 200g orzo pasta (dried weight), cooked and rinsed with cold water
  • 2 whole mozzarella, roughly torn
  • handful of fresh basil leaves, roughly torn
  • 200g cherry or baby plum tomatoes, halved
  • 50g pine nuts, toasted
  • For the dressing:
  • 4 tbp Mrs Bridges Sundried Tomato Mayonnaise
  • 1 tbsp white wine vinegar
  • 1 tbsp olive oil
  • 1 garlic clove, crushed
  • generous pinch of salt & pepper to season


Place the cooked orzo into a large serving dish and stir through the chopped tomatoes and basil leaves.

For the dressing, place all the ingredients into a clean empty jar and shake well to emulsify. Season to taste.

Stir to mix the dressing through the salad and finish by scattering the mozzarella and a few extra basil leaves.

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