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Sundried Cheesy Orzotto with Mixed Cherry Tomato Salad

Creamy Sundried tomato Orzotto paired with Mixed Cherry Tomato Salad, topped with mozzarella and basil.

369 Reviews


Cooking Time

2 People

Serving Size





Before you start

Preheat the oven to 170 Degrees Celsius. Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

What you'll need

Chopping board | Knife | Baking tray | Oil | Salt | Black pepper | Cooking pan | Wooden spatula | Mixing bowl

Cooking Instructions


Step 5 : Make the Salad

Cut the cherry tomatoes in half and cut the mozzarella into small pieces. Place them into a small bowl and drizzle with oil. Add the chives, vinegar, and honey, and season with salt and black pepper. Stir to combine.

120 g White Onion
7 g Garlic
60 g Sundried Tomato
7 g Basil Leaves
5 g Chives
250 g Broccoli
180 g Orzo Pasta
450 ml Home Made Vegetable Stock
30 g Parmesan Cheese
100 g Red Cherry Tomato
100 g Yellow Cherry Tomato
60 g Buffalo Mozzarella Mini
7 ml Apple Cider Vinegar
10 g Honey


Dairy, Wheat

Step 1 : Prep the Ingredients

Peel and chop garlic and onion. Chop sun-dried tomatoes, chives, and basil, keeping some basil for garnish. Slice broccoli into florets.

Nutritional Information

Energy (kJ/kcal)    


Protein (g)    


Carbohydrates (g)    


Fibers (g)    




Fats (g)


  • The nutritional information provided is only for ingredients supplied by COOKFRESH.

  • Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.

Step 3 : Sauté the Orzo

In a pan, sauté garlic, onion, and sun-dried tomatoes in oil. Add orzo, stir for a minute, pour in vegetable stock, and simmer on medium-low for 10-15 minutes until orzo absorbs the stock. Off heat, stir in basil and Parmesan.

Step 2 :Roast the Broccoli

Arrange broccoli on a baking tray, drizzle with oil, season with salt and pepper, and roast at 200°C (390°F) for 10 minutes until tender and charred.

Step 4 : Final Touches

Pour in the vegetable stock, bring it to a boil, and then reduce the heat to medium-low. Simmer for 10-15 minutes, stirring frequently, until the orzo is fully cooked and has absorbed most of the stock. Add the chopped basil and season with salt and black pepper to taste. Remove from heat, add the parmesan cheese, and stir to combine.

Step 6 : Serve and Enjoy!

Place orzotto on plates, and top with roasted broccoli and a side of tomato salsa. Garnish with reserved basil leaves.


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