I've posted this salad before but I wanted to dedicate a new post as it truly is a special salad in our house and it's nearly always on my menus this time of year. There is something so harmonious about the combination of sweet basil pesto and peppery arugula. This salad pairs so well with meat dishes and is a great dish for entertaining since it's served at room temperature. I usually use baby arugula but some unruly, grown up arugula came in our farm box recently so I chopped that up. I also tend to let the orzo cool before tossing it but decided to stir the warm orzo with the arugula leaves to wilt them down a bit. I used to add toasted pine nuts for some great crunch, but I don't use pine nuts anymore. If you feel inspired to add something for crunch (sliced almonds?) and it works well please let me know!
For around 4 servings:
1/2 cup uncooked orzo
~1/4 cup fresh basil pesto
~ 2 cups arugula, chopped
Cook orzo accordingly, and let cool for a bit (toss with some olive oil). Stir in pesto, coating pasta well (add more pesto if needed). Toss with arugula, and add some olive oil, salt and pepper.
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