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Orzo With Tomatoes and Arugula

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“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
SERVES:
1
YIELD:
1 1/2 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook orzo in 2-3 quart pot of boiling salted water until al dente. Drain well and transfer to a small bowl.
  2. Toss with evoo and 1/2 t. vinegar. Cool to room temperature.
  3. Stir in veggies, herbs, and pine nuts.
  4. Add additional vinegar and salt and pepper to taste.

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