Mediterranean Orzo Salad

Bring a large pot of water to a boil. Generously salt the water, add the orzo, and cook according to the package directions until al dente. Reserve about 1/2 cup of the pasta water, then drain the orzo and let it cool slightly.

Peel and finely chop the shallot and garlic. Wash and halve the tomatoes. Heat the olive oil in a large skillet over medium heat. Add the shallot and garlic along with a generous pinch of salt and cook for 2 to 3 minutes, until softened. Stir in the tomatoes and cook for another 3 to 4 minutes, until they begin to soften and release their juices.

Stir in the balsamic vinegar and let it simmer for 1 minute. Add 2 to 3 tablespoons of the reserved pasta cooking water and season with salt, pepper, and a pinch of chili flakes, if desired. Remove the dressing from the heat and let it cool slightly.

Halve the mozzarella balls (or crumble the feta), halve or quarter the olives, and wash and spin dry the arugula.

For a cold orzo salad, let both the orzo and the dressing cool completely before combining. For a still slightly warm salad, toss the orzo with the dressing while still warm, then add the remaining salad ingredients. Season to taste with salt and pepper, garnish with fresh basil, and serve.