Photo: Tri-Colore Orzo Recipe
Ingredients
- 1 pound orzo pasta
- 3 tablespoons extra-virgin olive oil, plus 1/4 cup
- 2 cups fresh arugula (about 3 ounces)
- 3/4 cup crumbled ricotta salata cheese (or feta cheese)
- 1/2 cup dried cherries
- 12 fresh basil leaves, torn
- 1/4 cup toasted pine nuts
- 3 tablespoons lemon juice
- 1 1/2 teaspoon salt
- 1 teaspoon freshly ground black pepper
Directions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and put the pasta on a large cookie sheet. Drizzle the pasta with 3 tablespoons olive oil, toss, spread out, and set aside to cool.
Once the orzo is cool, transfer to a large serving bowl. Add the remaining ingredients and toss gently to combine. Serve.
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By Liz's Kitchen
Boerne, TX
on May 08, 2012
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I add a few more cherries and pine nuts than called for. This has become my family's favorite orzo salad! The combination of flavors is fantastic...perfect for summer!
By marciwaring_116...
gulf breeze, FL
on April 17, 2012
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I love the fresh taste of this salad. It is perfect for a hot summer pool party and grilled meat. I like it with a lemon barbeque chicken recipe that was my mother's. YUM!
By FolliesDiva
Dallas, Texas
on April 15, 2012
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Outstanding recipe. I prefer totasted almonds over the pine nuts but that's just preference of flavor. Love to eat this accompanied with wholegrain crackers and a glass of wine. That's all I need.
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