Orzo with Tomatoes and Arugula |
|
 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 1 |
|
Ingredients:
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) |
Directions:
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 (if using), and additional vinegar and salt and pepper to taste.
|
|