Name: Orzo with Tomatoes and Arugula
Cook time: 10 minutes
Total time: 25 minutes
Yield: Makes 1 serving
Ingredients: 1/4 cup orzo; 1 1/2 teaspoons extra-virgin olive oil; 1/2 teaspoon balsamic vinegar plus additional to taste; 1 small tomato, seeded and cut into 1/4-inch dice; 1/2 cup coarsely chopped arugula; 1 tablespoon thinly sliced fresh basil; 1 tablespoon pine nuts, lightly toasted (optional)

Recipe information

Total Time
25 minutes
Yield
Makes 1 serving

Ingredients

1/4 cup orzo

1 1/2 teaspoons extra-virgin olive oil

1/2 teaspoon balsamic vinegar plus additional to taste

1 small tomato, seeded and cut into 1/4-inch dice

1/2 cup coarsely chopped arugula

1 tablespoon thinly sliced fresh basil

1 tablespoon pine nuts, lightly toasted (optional)

Preparation

Step 1
Cook orzo in a 2- to 3-quart saucepan of boiling salted water until al dente, then drain well and transfer to a small bowl. Toss with oil and 1/2 teaspoon vinegar and cool to room temperature.
Step 2
Stir in tomato, arugula, basil, pine nuts (if using), and additional vinegar and salt and pepper to taste.

TagsPasta Orzo Tomato Vegetable Arugula Leafy Greens Main Dinner Lunch Dairy Free Vegetarian Easy 30 Minutes or Less Gourmet

Recipe notes

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