ORZO WITH TOMATOES AND ARUGULA

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Orzo with Tomatoes and Arugula image

Categories     Leafy Green     Pasta     Tomato     Side     Vegetarian     Quick & Easy     Summer     Gourmet     Sugar Conscious     Vegan     Pescatarian     Dairy Free     Soy Free     No Sugar Added     Kosher

Yield Makes 1 serving

Number Of Ingredients 7

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)

Steps:

  • 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 (if using), and additional vinegar and salt and pepper to taste.

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