Arugula with Orzo and Garden Tomatoes


  • 3/4 cup orzo ( small oval pasta noodles)
  • About 8-10 cups arugula
  • Olive oil
  • 1/4 cup fresh basil leaves-try using fresh dill instead
  • 8 ounces cherry tomatoes, halved-You can also use diced tomatoes of any size or variety. This may be especially delicious with an heirloom tomato variety
  • 2-3 ounces goat or feta cheese, crumbled
  • Salt and pepper


Cook the orzo in salted water according to package directions. Drain and reserve. Chop the arugula roughly. If the leaves are small or if it is baby arugula, no need to chop at all. Heat a large sauté pan over medium high heat and add a little olive oil. When it is hot, cook the arugula handful by handful, letting the first few handfuls wilt completely, and leaving the last few barely cooked.
Add the basil, tomatoes, cheese, and orzo with the last handful of arugula. Turn the heat to high and cook for another minute or two until everything is hot. Remove from the heat and season to taste with salt and pepper and a drizzle of olive oil. Serve immediately