Summer Orzo Salad with Burrata | Light Summer Cuisine

Cook the orzo pasta in plenty of boiling salted water according to the package instructions until al dente. Then drain, rinse with cold water, and let drain well.

While the pasta is cooking, halve the cherry tomatoes, and cut the cucumber and zucchini into small cubes. Coarsely chop the fresh basil.

Toast the pine nuts in a pan without fat over medium heat until golden brown and let them cool.