Happy Happy Monday y’all!!! I don’t know about you guys but I’m recovering from this past weekend big time. A really awesome long time friend was in town from Nola this past weekend, who is looking to move to the ATL, so obviously, you have to take your New Orleanian friend to bars.
So anyways, I know it’s a seemingly strange recipe for a cheat day, but I don’t get pasta except on cheat days, and this happens to be another fav of mine growing up that my mom would make during the summer.
Y’all this recipe is so easy, and every single piece of this salad is so fresh (hello basil & arugula) I literally can’t get enough of it. This can totally be used as a side dish or a main dish, which is always good when it comes to culinary indecision haha. Anyways, I’m going to go drink a gallon of water and eat some veggies or something and hope for the best haha. Have a wonderful day and thank you so much for stopping by.
Pasta into your pot…
nice and cooked…
pine nuts nice and toasted…
chop up your Arugula…
balsamic vinegar & olive oil…
pasta into the bowl…
arugula…
pine nuts…
fresh Basil…
tomatoes…
mix, mix, mix…
and enjoy!!!
- 1 Cup (Measured Dry) Orzo Pasta, Cooked.
- 2.5 Tablespoons of Olive Oil.
- 2 Teaspoons of Balsamic Vinegar.
- 2 Large Tomatoes, Seeded & Diced.
- 2 Cups of Arugula, Coarsely Chopped.
- 1/4 Cup of Fresh Basil, Thinly Sliced.
- 1/4 Cup of Pine Nuts, Toasted (Brings Out the Flavor).
- Pink Himalayan Salt (or Regular Salt) & Pepper to Taste.
- Cook and drain very well your orzo pasta, set aside.
- Toast your pine nuts, just watch to make sure they don't burn, and set aside.
- Chop up your Arugula, Basil and Tomatoes, set aside.
- Now place your olive oil & balsamic vinegar in the bottom of your bowl.
- Now add the rest of your ingredients on top of that, mix very well to make sure the dressing is covering everything, then liberally salt and pepper to taste, mix again and enjoy!!
- You don't have to toast your pine nuts, but it brings out the flavor so much more.