I had a ball of mozzarella that needed using up and so I came across a pasta salad that used mozzarella and some more of that jar of sun-dried tomatoes that has been sat in my fridge for a while. It was a lovely summery pasta salad eaten on a cold winter day!
Orzo and Mozzarella Salad (adapted from Good Food Magazine July 2010)
300g orzo or other tiny pasta shape
4 tsp pesto
30g toasted pine nuts
2 medium mozzarella balls, roughly chopped
100g sun-dried tomatoes, very roughly chopped
24 cherry tomatoes, chopped in half
1/2 cucumber, chopped
Boil the orzo for 8 mins until tender, then drain and cool under cold water. Drain again, then tip into a large bowl.
Stir the pesto through the orzo, then season. Add the mozzarella, tomatoes and cucumber. Scatter with the remaining pine nuts and some Parmesan, if you like. Pack into your lunchbox.