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 Suchan
on November 27, 2011
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Love the flavor combo. Easy to make. My hubby ate it at a potluck, and told me about it. It's good for potlucks, party side dishes, and home meals. It keeps well, and can be taken for lunch for several days afterwards, still tasting good. Careful toasing the pinenuts. I stuck mine in the toaster oven and burned a couple batches not paying attention. Expensive mistakes! Do 1/4 the time it takes to toast bread, but keep smelling...just in case. This is the recipe that got me hooked on Giada's stuff. (and food network
By aeybers423
Cortlandt Manor, NY
on September 28, 2011
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Fantastic! I made this the day prior to serving it to my guests (pressed for time I did not add the arugula until I was read to serve it. I use the feta cheese and the cherries. Great combination! The lemon gives a tangy kick! It was very very good! Still just as tasting 2 days later for lunch. Give it a try!
By robynplum
St. Paul, MN
on August 29, 2011
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Delish! Have made this twice for guests and everyone loves it. Great leftover for lunch the next day. I'm in love with arugula now. I make it exactly as the recipe suggests, but I add a little more cherries, feta, pine nuts and arugula so it's not so orzo intense. I make a little extra dressing, too for the increased ingredients.
Read all 219 reviews