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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
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.
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