Tuscan Orzo Salad | With Roasted Tomatoes

Preheat the oven to 200 °C top/bottom heat. Wash the cherry tomatoes and place them in a baking dish along with the peeled, finely chopped garlic cloves. Drizzle with 20 ml of extra virgin olive oil, season with a pinch of salt and pepper, and roast in the hot oven for approx. 15 minutes until the tomatoes burst and caramelize juicily.

Meanwhile, cook the risoni pasta in plenty of boiling salted water according to the package instructions 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 for 2–3 minutes until golden brown and fragrant. Set aside and allow to cool.