Insalata di Orzo | Italian Summer Pasta Salad

Preheat the oven to 200 °C top/bottom heat. Wash and halve the cherry tomatoes. Finely chop the garlic. Spread the tomatoes on a baking sheet lined with baking paper along with the garlic, 2 tbsp olive oil, a little salt, and pepper. Roast in the preheated oven for about 15 minutes until lightly caramelized and fragrant.

Bring a generous amount of salted water to a boil in a pot. Add the risoni (orzo) and cook according to package instructions for about 8 to 9 minutes until al dente. Then drain, rinse briefly with cold water, and leave to drain.

Toast the pine nuts in a non-stick pan without fat over medium heat until golden brown, then leave to cool on a plate. Peel the red onion and cut into fine half-rings. Wash the arugula and basil and shake dry.