SERVES 4 to 6

1-1/4 cups orzo

Salt and pepper

1/4 cup extra-virgin olive oil, plus extra for serving

3 tbsp balsamic vinegar

2 garlic cloves, minced

2 cups baby arugula, chopped

1 ounce Parmesan cheese, grated (1/2 cup)

1/2 cup oil-packed sun-dried tomatoes, minced

1/2 cup pitted kalamata olives, halved

1/2 cup chopped fresh basil

1/4 cup pine nuts, toasted

  1. Bring 2 quarts water to boil in large pot. Add orzo and 1 1/2  tbsp salt and cook,stirring often, until al dente. Drain orzo and transfer to rimmed baking sheet. Toss with 1 tbsp oil and let cool completely about 15 minutes.
  2. Whisk vinegar, garlic, 1/2 tsp salt, 1/2 tsp pepper, and remaining 3 tbsp oil together in large bowl. Add arugula, Parmesan, tomatoes, olives, basil, pine nuts, and orzo and gently toss to combine. Season with salt and pepper to taste. Let salad sit until flavors meld, about 30 minutes. Serve, drizzled with extra oil. ( Salad can be refrigerated for up to 2 days.)

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