50 g orzo pasta
2 tablespoons Newman’s Own Italian Dressing
4 baby plum or cherry tomatoes, halved
5 baby mozzarella balls, each torn in half (about 40 g)
2 fresh basil leaves, torn
25 g baby spinach leaves or rocket leaves, or mixture
1 tablespoon toasted pine nuts
Cook the pasta in a pan of lightly salted boiling water for 10 minutes, until tender, drain well, then mix with 1 tablespoon of the dressing.
Place the remaining tablespoon of dressing in the bottom of a 500 ml mason or screw top jar. Layer the ingredients, starting with the tomatoes, mozzarella, basil, orzo and spinach or rocket. Sprinkle over the pine nuts, then screw on the top.
Keep refrigerated until ready to eat.