DeliArte | Orzo Pasta with Ventresca, tomato, arugula, and Parmessan
post-template-default,single,single-post,postid-1705,single-format-standard,ajax_fade,page_not_loaded,,select-theme-ver-3.2.1,menu-animation-underline,wpb-js-composer js-comp-ver-6.9.0,vc_responsive

Orzo Pasta with Ventresca, tomato, arugula, and Parmessan

4 Servings


  • 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



  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. 
Food styling: Arlin Clachar
Fotógrafo: Tadeuz Jalocha
Creación de recetas y chef: María Laura Zamora de Deli Arte
Para la marca: Tonnino
No Comments

Sorry, the comment form is closed at this time.