Orzo and Arugula Salad

Orzo and Arugula Salad

*This amazing dish is a crowd-pleaser. You are going to love it! It is my most asked-for recipe! Serves: 4-6

Ingredients 

• 1 ½ c. orzo
• 3 Tb. olive oil
• 2 Tb. balsamic vinegar (plus more for taste)
• 3c. arugula, coarsely chopped
• 6 Tb. fresh basil, thinly sliced
• 6 Tb. pine nuts, lightly toasted
• 1 ½  tsp. salt (more to taste)
• ¾  tsp. pepper (more to taste)
• Optional: Add tomatoes, seeded and peeled.

Instructions

1. Cook orzo in salted water until al dente
2. Drain well and transfer to a serving bowl.
3. Toss with oil and 1 tsp. vinegar and cool to room temp.
4. Toast pine nuts and cool.
5. When ready to serve, stir in arugula, basil, pine nuts, additional vinegar, and salt and pepper to taste.

Notes

Be sure to let it cool to room temperature before adding in the basil and arugula. Otherwise, you'll have wilted leaves.

This is a recipe you have to make to taste. I usually add extra vinegar, salt & pepper. (I just don't always pay attention to how much)

This side dish goes great with any meal. We usually serve it when we are grilling. But know that you can add meat to it to make it a main dish!

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