Italian Salad with Toasted Orzo | Tuscan Delight

Heat 1 tbsp olive oil in a large pan over medium heat. Add the uncooked orzo pasta and toast, stirring constantly, for about 3 to 4 minutes until golden brown (tostatura) and a wonderfully nutty aroma arises.

Deglaze the toasted orzo with the hot vegetable broth, add a pinch of table salt, and bring briefly to a boil. Reduce the heat and let the pasta simmer gently covered for about 9 to 10 minutes until the liquid is completely absorbed and the orzo is perfectly al dente. Then remove from the heat, fluff with a fork, and let cool until lukewarm.

While the pasta cools, toast the pine nuts in a small dry pan over medium heat for 2 to 3 minutes until fragrant, then set aside. In the same pan, heat 1 tsp olive oil, add the cherry tomatoes, and sauté gently for 3 to 4 minutes until the skin bursts slightly and they release their full flavour.