Orzo With Tomatoes and Arugula

Submitted 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)."

 

• Ready In: 1hr 10mins
• Ingredients: 9
• Yields: 1 1/2 cup
• Serves: 1

ingredients

• 1⁄4 cup orzo pasta
• 1 1⁄2 teaspoons extra virgin olive oil
• 1⁄2 teaspoon balsamic vinegar
• 1 small tomatoes, seeded and diced
• 1⁄2 cup arugula, chiffonade cut
• 1 tablespoon basil, chiffonade cut
• 1 tablespoon toasted pine nuts
• salt
• pepper

directions

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.