Tri-Colore Orzo
Serves 4
Recipe By: Giada De Laurentiis
1 pounds orzo pasta
3 tablespoons extra-virgin olive oil -- plus 1/4 cup
2 cup fresh arugula (about 3 ounces)
3/4 cup crumbled ricotta salata cheese (or feta cheese)
1/2 cup dried cherries
12fresh basil leaves -- torn
1/4 cup toasted pine nuts
3 tablespoons lemon juice
1 1/2 teaspoons salt
1 teaspoons freshly ground black pepper
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.
Prep Time: 15 minutes
Inactive Prep Time: 15 minutes
Cook Time: 10 minutes
Yield: 4 to 6 servings
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