There really is something about roasted cherry tomatoes, they are just so sweet and delicious. This salad is fab and completely reminded me of those lovely summer days that now seem so long ago!
Orzo and Roasted Tomatoes with Pesto Dressing (from The Times)
(Serves 4)
extra virgin olive oil, for drizzling
salt and pepper
250g dried orzo
100g rocket leaves
2 handfuls of basil leaves
6 tbsp pine nuts, toasted
50g parmesan shavings
For the pesto dressing
6 heaped tbsp basil pesto
2 tbsp extra virgin olive oil
Preheat the oven to 200C. Put the tomatoes in a roasting pan and drizzle over a little olive oil. Turn to coat, then season and roast for 20 mins until softened and starting to colour.
Meanwhile, bring a pan of water to the boil and cook the orzo according to packet instructions. Drain, reserving 2 tbsp of the cooking water, and transfer to a serving bowl.
Mix together the ingredients for the pesto dressing, stir in the reserved cooking water and season with salt and pepper.
Spoon the dressing over the orzo and stir until combined. Add the roasted tomatoes and rocket and toss again gently. Garnish with the basil, pine nuts and parmesan shavings before serving.
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