Orzo With Tomatoes And Arugula

By á-170456

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" dice
• 1/2 cup coarsely-chopped arugula
• 1 tablespoon thinly-sliced fresh basil
• 1 tablespoon pine nuts - (optional) lightly toasted
• Salt to taste
• Freshly-ground black pepper to taste

Details

Servings 1

Preparation

Step 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.

Stir in tomato, arugula, basil, pine nuts, and additional vinegar and salt and pepper to taste.

This recipe yields 1 serving.