Orzo With Tomatoes and Arugula

Be the first to review
READY IN: 1hr 10mins
Recipe by PDX CakeGirl

This is a Rachel Ray recipe we used to make at Cook Night. Serving size approximate. Prep time includes cooling period (use fridge).

Ingredients Nutrition


  1. Cook orzo in 2-3 quart pot of boiling salted water until al dente. Drain well and transfer to a small bowl.
  2. Toss with evoo and 1/2 t. vinegar. Cool to room temperature.
  3. Stir in veggies, herbs, and pine nuts.
  4. Add additional vinegar and salt and pepper to taste.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a