Orzo with Tomatoes and Arugula

1. 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.

2. 2

   Toss with oil and 1/2 teaspoon vinegar and cool to room temperature.

3. 3

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

* Per serving · 4 servings · Values may vary.

No additional tips available.