Tuscan Orzo Salad | With Arugula & Mozzarella

Preheat the oven to 200 °C top/bottom heat. Wash the cherry tomatoes, cut them in half, and place them on a baking sheet lined with baking paper. Drizzle with a little olive oil, season with a pinch of salt and pepper, and roast gently in the preheated oven for approx. 15 minutes until they burst slightly.

Toast the pine nuts in a non-stick pan without fat over medium heat until golden brown. As soon as they smell wonderful, immediately remove them from the pan and allow to cool.

Bring plenty of salted water to a boil in a large pot and cook the risoni pasta al dente according to the package instructions in approx. 8–10 minutes. Then drain through a sieve, rinse briefly with cold water, and drain well.