Orzo arugula salad

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Bring 2 quarts water to boil in large pot. Add 1-2 teaspoons salt and cook, stirring often, until al dente. Drain and transfer to a rimmed baking sheet. Toss with 1 Tbsp olive oil and cool completely, about 15 minutes. Whisk remaining 3tablespoons of oil, vinegar, garlic, 1 teaspoon salt, and ½ teaspoon pepper together in large bowl. Add orzo, arugula, Parmesan, tomatoes, olives, pine nuts, and basil. Gently toss to combine. Season with salt and pepper. Let salad sit until flavors meld, about 30 minutes. Serve drizzled with extra olive oil. (Salad can be refrigerated up to 2 days.