Pasta salad with tomatoes and basil (RECIPE)

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Cook 275g orzo pasta in salted water until al dente. Drain and rinse under cold water. Transfer to a bowl and stir in a little olive oil to prevent it sticking. Meanwhile, heat a little olive oil and fry 1/2 finely diced medium red onion, 2 crushed garlic cloves and 1 finely diced red pepper for 2 minutes (this is just to take the bite out of the onion and garlic and start combining the flavours; the onion and pepper should still retain a good crunch). Set aside to cool. Mix the orzo and vegetables together and add in 200g halved cherry tomatoes, a small handful of chopped fresh basil, 2 tbsp lemon juice, 2 tbsp extra-virgin olive oil, 1/2 tsp salt and 1/4 tsp coarse ground black pepper. Toss well and add more seasoning if needed. This salad is good with grilled fish or chicken and can be made a day or two in advance and kept in the fridge. (Serves 4-6)

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