Recipe courtesy of Gourmet Magazine

Orzo with Tomatoes and Arugula

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  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 1 serving
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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


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

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