Orzo With Tomatoes and Arugula |
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Prep Time: 60 Minutes Cook Time: 10 Minutes |
Ready In: 70 Minutes Servings: 10 |
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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). Ingredients:
1/4 cup orzo pasta |
1 1/2 teaspoons extra virgin olive oil |
1/2 teaspoon balsamic vinegar |
1 small tomato, seeded and diced |
1/2 cup arugula, chiffonade cut |
1 tablespoon basil, chiffonade cut |
1 tablespoon toasted pine nuts |
salt |
pepper |
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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