Description
1 cup orzo pasta
2 tablespoons pesto
Zest and juice of 1 lemon
¼ teaspoon salt
¼ teaspoon black pepper
¼ cup cherry tomatoes, halved
1 tablespoon olive oil
¼ cup roasted pine nuts
1 ball burrata cheese
2 tablespoons fresh basil, chopped
1 tablespoon grated Parmesan (optional)
Directions:
Cook the orzo according to package instructions. Drain and set aside.
In a large bowl, mix the cooked orzo with pesto, lemon zest, lemon juice, salt, and black pepper. Toss well to combine.
In a small pan, heat the olive oil over medium heat and lightly toast the pine nuts until golden brown, about 2-3 minutes.
Add the cherry tomatoes to the orzo and gently mix.
Transfer the orzo to a serving dish and place the burrata cheese on top.
Sprinkle with roasted pine nuts, fresh basil, and grated Parmesan if using.
Serve immediately, breaking the burrata and mixing it into the orzo for a creamy texture.
Prep Time: 5 minutes
Cooking Time: 10 minutes
Total Time: 15 minutes
Kcal: 420 kcal per serving
Servings: 2
Step-by-Step Guide
Follow these detailed instructions for perfect results every time.
- Cook the Orzo: Bring a pot of salted water to a boil. Add the orzo pasta and cook according to package directions until al dente. Drain well and transfer to a large mixing bowl.
- Create the Base: While the orzo is still warm, add the pesto, lemon zest, lemon juice, salt, and black pepper. Toss thoroughly until the pasta is evenly coated. The warmth helps the flavors meld.
- Toast the Pine Nuts: Heat the olive oil in a small skillet over medium heat. Add the pine nuts and toast for 2-3 minutes, stirring frequently, until they are fragrant and golden brown. Remove from heat immediately to prevent burning.
- Combine and Assemble: Gently fold the halved cherry tomatoes into the seasoned orzo. Transfer the mixture to your serving platter or bowl.
- Final Touches: Place the whole ball of burrata cheese in the center of the orzo. Sprinkle the toasted pine nuts, chopped fresh basil, and optional grated Parmesan around and over the top.
- Serve: Present the dish at the table, allowing guests to break open the creamy burrata and mix it into the orzo themselves.
Serving Suggestions
This versatile orzo salad works beautifully as a main course for a light lunch or a stunning side dish. For a complete meal, pair it with grilled chicken, shrimp, or a simple piece of pan-seared white fish like cod or halibut. To round out a dinner party spread, serve it alongside a crisp arugula salad with a lemon vinaigrette and some crusty bread for dipping. It’s perfect for picnics or potlucks when kept chilled until serving.
How-to Summary
Cook orzo, then mix with pesto, lemon, salt, and pepper. Toast pine nuts in oil. Fold tomatoes into orzo, plate, and top with burrata, nuts, basil, and optional Parmesan. Serve immediately, mixing the creamy burrata at the table.
Frequently Asked Questions
- Can I make this dish ahead of time? You can prepare the orzo base (steps 1 & 2) and toast the pine nuts up to a day in advance. Store separately in the fridge. Assemble with the burrata, fresh basil, and tomatoes just before serving to maintain the best textures.
- What can I use instead of burrata? Fresh mozzarella (bocconcini) is the closest substitute, though it will be less creamy. For a dairy-free version, a creamy vegan mozzarella or a dollop of dairy-free pesto can work.
- How do I store leftovers? Store in an airtight container in the refrigerator for up to 2 days. Note that the burrata will solidify when cold. The pasta may absorb moisture, so you might need a drizzle of olive oil or lemon juice when reheating gently.
- Can I use a different nut? Absolutely. Toasted slivered almonds, chopped walnuts, or even pistachios make excellent, flavorful alternatives to pine nuts.
- Is there a substitute for orzo? Any small pasta shape like ditalini, small shells, or even couscous or quinoa will work with the same pesto and lemon flavor base.
Common Mistakes to Avoid
- Overcooking the Orzo: Cook only to al dente, as it will continue to soften slightly when mixed with the pesto and lemon juice.
- Burning the Pine Nuts: They toast quickly. Use medium heat, stir constantly, and remove them from the pan as soon as they are golden.
- Adding Cold Burrata: For the ultimate creamy experience, let the burrata sit at room temperature for 20-30 minutes before serving.
- Mixing in the Burrata Too Early: Incorporate the burrata only at the table to preserve its beautiful presentation and fresh, creamy texture.
Conclusion
This pesto and burrata orzo salad is a testament to how simple ingredients can create a spectacular dish. In just 15 minutes, you can whip up a meal that is creamy, tangy, nutty, and bursting with fresh flavors. It’s an elegant yet effortless recipe that is sure to impress, whether for a quick weeknight dinner or a special occasion with friends. Mastering the few simple techniques outlined here will guarantee a perfect result every single time.