1 ¼ cups orzo

Salt and pepper

¼ cup extra-virgin olive oil, plus extra for serving

3 tablespoons balsamic vinegar

2 garlic cloves, minced

2 ounces (2 cups) baby arugula, chopped

1 ounce Parmesan cheese, grated (½ cup)

½ cup oil-packed sun-dried tomatoes, minced

½ cup pitted kalamata olives, halved

½ cup chopped fresh basil

¼ cup pine nuts, toasted

1. Bring 2 quarts water to boil in large pot. Add orzo and

   1½ teaspoons salt and cook, stirring often, until al dente.

   Drain orzo and transfer to rimmed baking sheet. Toss with I

   tablespoon oil and let cool completely, about 15 minutes.

2. Whisk remaining 3 tablespoons oil, vinegar, garlic, ½

teaspoon salt, and ½ teaspoon pepper together in large

bowl. Add arugula, Parmesan, tomatoes, olives, basil, pine

nuts, and orzo and gently toss to combine. Season with salt

and pepper to taste. Let salad sit until flavors meld, about

30 minutes. Serve, drizzled with extra oil. (Salad can be

refrigerated for up to 2 days.)

VARIATIONS

Orzo Salad with Pecorino, Radicchio, and Chickpeas

Omit arugula, tomatoes, olives, and pine nuts. Substitute ½ cup grated Pecorino Romano for Parmesan. Add ½ small head radicchio, cored and chopped fine, and 1 (15-ounce) 1 can chickpeas, rinsed, to dressing with arugula.

Orzo Salad with Radishes, Capers, and Anchovies

Omit tomatoes and olives. Substitute 3 tablespoons lemon

juice for balsamic vinegar and ½ cup chopped fresh parsley for basil. Whisk 1 minced anchovy fillet into dressing. Add4 trimmed and thinly sliced radishes and ¼ cup capers to dressing with arugula.