Orzo Pasta with Ventresca, tomato, arugula, and Parmessan

4 Servings

Ingredients:

• 190 g Ventresca (or capers tuna)
• 1 cup uncooked orzo pasta
• 1 cup Arugula
• ½ Tomatoe, Chopped
• ½ cup Grated Parmesan Cheese
• 1/8 cup Balsamic Vinegar
• ¼ cup Olive Oil (use the oil of Ventresca)
• 2 teaspoons Honey
• 1 tablespoon Dijon Mustard
• 1/4 teaspoon grounded black pepper
• ¼ teaspoon salt

Directions:

1. Bring a large pot of lightly salted wáter to a boil, cook Orzo in the boiling wáter, stirring occasionally, until cooked through but firm to the bite, 7 to 10 minutes;
2. Whisk balsamic vinegar, honey, mustard, salt, black pepper and olive oil in a small bowl for the dressing.
3. Combine cooked orzo, Ventresca, arugula, tomatoes and Parmesan cheese in a large bowl. Stir dressing into the orzo mixture until all ingredients are well coated. 

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