Orzo and Arugula Salad with Pesto Balsamic Vinaigrette

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Ingredients:

• 6 tablespoons DeLallo Balsamic Vinegar
• 1/4 cup DeLallo Pesto
• 2 teaspoon sugar
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1/4 cup DeLallo Extra Virgin Olive Oil

• 1 lb DeLallo Orzo
• 3 cups baby arugula, washed
• 2 cups cherry or grape tomatoes, halved

Directions:

Whisk all the ingredients together vigorously in a mixing bowl while slowly adding the olive oil. Adjust to taste. Set aside in a container.

Bring a large pot of water to a boil. Add salt and the pasta. Cook until very al dente.  

Drain the pasta and rinse with cold water to stop the cooking and to wash away some of the starches. (note: only rinse your pasta if it is intended for a cold pasta salad dish). Allow the pasta to cool.

Toss the cold pasta, tomatoes, and arugula with the pesto dressing.  Mix to coat evenly.

Serve cold.

Serves 4 Send to friend Printer-friendly version