Arugula and Orzo Caprese Salad Fresh and light, this Caprese–inspired salad can be served as a quick and light lunch. It also makes a delicious side salad for picnics and barbecues. Quick & Easy Vegetarian Print Share Prep time 10 Min Cook time 5 Min Serves 4 Catelli Classic Orzo Ingredients 1 pkg (454 g)Catelli® Orzo Pasta 1/3 cup (75 mL) olive oil 1/3 cup (75 mL) balsamic vinegar 1 clove garlic, minced 1 tsp (5 mL) pepper 1/2 tsp (2 mL) salt 4 cups (1 L) baby arugula 2 cups (500 mL) halved cherry tomatoes 1 cup (250 mL) pearl bocconcini cheese 1/2 cup (125 mL) chopped fresh basil 2 tbsp (30 mL) toasted pine nuts Cooking Steps Step 1 Cook orzo according to package directions; drain and let cool completely. Step 2 In a large bowl, toss together pasta, olive oil, vinegar, garlic, pepper and salt. Stir in arugula, cherry tomatoes, bocconcini, basil and pine nuts.
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