Name: Orzo Salad with Arugula and Sun-Dried Tomatoes
Total time: 1 h 25 min
Ingredients: 1 1/4 cups (8 ounces) orzo; 6 tablespoons extra-virgin olive oil , plus extra for drizzling; 1/4 cup balsamic vinegar; 2 garlic cloves , minced; 2 ounces (2 cups) baby arugula , chopped; 2 ounces Parmesan cheese , grated (1 cup); 1/2 cup oil-packed sun-dried tomatoes , minced; 1/2 cup pitted kalamata olive , halved; 1/2 cup pine nuts , toasted; 1/2 cup chopped fresh basil

Why This Recipe Works

We quickly decided that orzo was our pasta of choice for this easy salad. Its small shape performs its supporting role perfectly, providing just enough bulk to make the salad satisfying but not so much that it becomes too filling. After all, we wanted this salad to be light without being too hefty. Arugula and sun-dried tomatoes add peppery flavor and subtle sweetness.

Before You Begin

We toss the cooked, still-warm orzo with oil to prevent it from clumping.

Instructions

Bring 2 quarts water to boil in large saucepan. Add orzo and 1 1/2 teaspoons salt and cook, stirring often, until al dente. Drain orzo and transfer to rimmed baking sheet. Toss with 1 tablespoon oil and let cool completely, about 15 minutes.

Combine vinegar, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper in large bowl. Slowly whisk in remaining 5 tablespoons oil until emulsified. Add arugula, Parmesan, tomatoes, olives, pine nuts, basil, and cooled orzo to dressing and toss to thoroughly combine. Season with salt and pepper to taste.

Let salad sit at room temperature for 30 minutes to allow flavors to meld. Serve, drizzled with extra oil. (Salad can be refrigerated for up to 2 days.)