Orzo With Tomatoes and Arugula
"This is a Rachel Ray recipe we used to make at Cook Night. Serving size approximate. Prep time includes cooling period (use fridge)."
- Ready In:
- 1hr 10mins
- Ingredients:
- 9
- Yields:
-
1 1/2 cup
- Serves:
- 1
ingredients
- 1⁄4 cup orzo pasta
- 1 1⁄2 teaspoons extra virgin olive oil
- 1⁄2 teaspoon balsamic vinegar
- 1 small tomatoes, seeded and diced
- 1⁄2 cup arugula, chiffonade cut
- 1 tablespoon basil, chiffonade cut
- 1 tablespoon toasted pine nuts
- salt
- pepper
directions
- Cook orzo in 2-3 quart pot of boiling salted water until al dente. Drain well and transfer to a small bowl.
- Toss with evoo and 1/2 t. vinegar. Cool to room temperature.
- Stir in veggies, herbs, and pine nuts.
- Add additional vinegar and salt and pepper to taste.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
At work I'm an HR Manager, but at home I am a vegetarian cook with a penchant for sweets! I try to buy local first and organic second, sustainability is important in my food decisions. Did I mention I make a mean cake?
