Italienisches Orzo Salat Rezept – einfach lecker!
Indulge in the flavors of Italy with this refreshing Italienisches Orzo Salat Rezept – einfach lecker! Perfect for warm days, this vibrant orzo salad combines fresh arugula, creamy mozzarella, sun-dried tomatoes, and toasted pine nuts, all dressed in a zesty lemon vinaigrette. In just 30 minutes, you can create a delightful dish that serves as a light main course or a satisfying side for barbecues and family gatherings. This pasta salad is not just delicious; it’s also versatile and easy to customize. Whether you’re packing it for lunch or serving it at a picnic, it promises to impress with its bold flavors and beautiful presentation.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Salad
- Method: Boiling
- Cuisine: Italian
Ingredients
Scale
- 300 g Orzo (Kritharaki/Risoni)
- 80-100 g Arugula
- 250 g Cherry Tomatoes
- 150 g Mozzarella
- 40 g Sun-dried Tomatoes
- 50 g Parmesan
- 50 g Pine Nuts
- 3 tbsp Olive Oil
- Juice and zest of ½ organic Lemon
- 1 Garlic Clove
- Salt and Pepper to taste
Instructions
- Cook the orzo in salted boiling water until al dente, then drain.
- While the orzo cooks, halve the cherry tomatoes, cube the mozzarella, and chop the sun-dried tomatoes.
- Toast pine nuts in a dry pan over medium heat until golden brown.
- In a small bowl, whisk together olive oil, lemon juice, garlic (minced), salt, and pepper.
- In a large bowl, combine cooked orzo with cherry tomatoes, mozzarella, sun-dried tomatoes, arugula, and dressing. Mix well.
- Top with toasted pine nuts and freshly grated Parmesan before serving.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 4g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 20mg