Roasted Tomato Orzo Salad
An anytime wonder, this dependable salad roasts baby roma tomatoes to ensure they are at their flavourful best, no matter what time of year you are eating them. Paired with aromatic basil, peppery rocket (arugula) and comforting orzo, the creamy and tangy GOAT dressing ties everything together and leaves you wanting more with every mouthful. This is one of those salads that can be served hot, cold, or at room temperature.
Ingredients 16
Salad
1 French shallot, very finely sliced
2 tbsp sherry vinegar
3 cups baby roma tomatoes
1⁄3 cup olive oil
1⁄2 tsp sugar
1⁄2 tsp salt
1 cup orzo (risoni)
2 handfuls basil leaves, plus extra for garnish
60 g rocket (arugula), roughly chopped
1⁄4 cup pine nuts, toasted
cracked black pepper, freshly cracked, to serve
Goat Dressing
80 g goat’s cheese, soft
100 g Greek yoghurt
3 tbsp olive oil
Pinch salt
1 tsp lemon zest
1 tbsp dill, heaped, chopped
1⁄2 garlic clove, finely grated
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Method 9
Preheat the oven to 160˚C (320˚F).
Put the and in a small bowl, toss to combine, and set aside.
Cut the in half lengthwise, placing them in a bowl as you go. Add 1 tablespoon of the olive oil, the , and the . Stir to combine, then place the tomatoes on a baking sheet, cut side up, and season with freshly cracked black pepper. Roast for 40 minutes, or until tomatoes are shrivelled and starting to blacken, then set aside to cool.
Bring a large saucepan of salted water to a boil. Add the and cook for 10 minutes. Once cooked, drain and rinse in lots of cold water until cool. Allow to drain.
To Make The Dressing
While the are roasting make the dressing. Put the and in a small mixing bowl and use a fork to break down the cheese and slowly work it into the yoghurt.
Once combined, add the , a little at a time, stirring well after each addition to ensure the dressing doesn’t split. Add the , , and , and stir to combine.
To Assemble
Combine the drained with two-thirds of the dressing, the (hold the vinegar), and .
When ready to serve, transfer half the pasta to a serving dish and top with half the and half the . Repeat with the remaining pasta, tomatoes, pine nuts and dressing.
Garnish with more black pepper and a few extra .
Jessica Prescott's tips
Got leftovers? They’ll be great, however the pasta does absorb a lot of the dressing, so you may want to loosen the salad with a little bit of olive oil before serving.
Capers, olives, parsley, baby spinach, kale, feta, pistachios all work wonderfully in this salad.
