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Orzo Salad alla Norma | Summery Weeknight Delight
(0)
40 min
Quick
Knuspr-Küche
Ein mediterraner Sommersalat mit Biss: Zarte Orzo-Pasta vereint mit ofengerösteter Aubergine, süßen Kirschtomaten, würzigem Pecorino und aromatischem Basilikum. Perfekt als sättigendes Hauptgericht.
Preparation method
Preparation & roasting vegetables
Preheat the oven to 200 °C top/bottom heat. Wash the aubergine and cut into approx. 1.5 cm cubes. Spread out on a baking tray lined with baking paper, drizzle with 2 tbsp of olive oil, season with 1 pinch of salt and pepper, and roast in the oven for approx. 20–25 minutes until golden brown and soft.
Halve or quarter the cherry tomatoes. Finely dice the red onion and finely chop the garlic. Grate or shave the Pecorino.
Cooking orzo & roasting pine nuts
Cook the orzo pasta in plenty of boiling salted water according to package instructions for approx. 8–10 minutes until al dente. Then drain, rinse briefly with cold water, and drain well.
Chef's tip
The salad is ideal for meal prep for lunch breaks and tastes even better on the second day once the flavors have infused.
For a creamier touch, you can use crumbled Ricotta Salata or fresh Burrata instead of grated Pecorino.
Ingredients
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