Orzo with Tomatoes and Arugula

Total Time:
20 min
Prep:
10 min
Cook:
10 min

Yield:
1 serving
Level:
Easy

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 (optional), lightly toasted
  • Salt and freshly ground black pepper
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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