Recipe courtesy of Gourmet Magazine
Total:
20 min
Active:
10 min
Yield:
1 serving
Level:
Easy

Ingredients

Directions

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.

Stir in tomato, arugula, basil, pine nuts, and additional vinegar and salt and pepper to taste.

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