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Epicurious

Orzo with Tomatoes and Arugula

4.1

(31)

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

  1. 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.

TagsPastaOrzoTomatoVegetableArugulaLeafy GreensMainDinnerLunchDairy FreeVegetarianEasy30 Minutes or LessGourmet
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