Ingredients for Orzo Salad

• 120ml pine nuts

• 450g orzo

• 60ml fresh lemon juice, or to taste

• 120ml extra-virgin olive oil

• 1 garlic clove, finely minced

• 1 (350g) jar marinated roasted peppers, drained and chopped

• 230g mozzarella, preferably fresh, cut into 1/2-inch pieces

• 4 cups chopped baby rocket leaves (70g)

• 300g chopped radicchio (70g)

Preheat oven to 177°C with rack in middle.

Roast pine nuts in a rimmed sheet pan until golden, about 8 minutes.

Cook orzo in a 6- to 8-quart pot of boiling salted water until tender, then drain well in a colander.

Meanwhile, whisk together lemon juice, oil, garlic, 1/4 teaspoons salt and 1/4 teaspoons pepper in a large bowl.

Add hot orzo to dressing and toss. Let orzo come to room temperature, stirring occasionally.

Add pine nuts, peppers, mozzarella, rocket, and radicchio and toss well.

Season salad with salt, pepper, and additional lemon juice, if desired.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.