Orzo With Tomatoes and Arugula

Name: Orzo With Tomatoes and Arugula
Prep time: 1 h
Cook time: 10 min
Total time: 1 h 10 min
Yield: 1 1/2 cup, 1 serving(s)
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

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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).

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READY IN: 1hr 10mins

SERVES: 1

YIELD: 1 1/2 cup

UNITS: US

INGREDIENTS

Nutrition

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

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

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