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Tri-Colore Orzo Recipe

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This recipe for Tri-Colore Orzo, by , is from DARRINGTON DISHES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Stephanie Bailey
Added: Sunday, October 28, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 pound orzo pasta
12 fresh basil leaves, torn
3 tablespoons olive oil, plus 1/4 cup
1/4 cup toasted pine nuts
2 cups fresh arugula
3 tablespoons lemon juice
3/4 cup feta cheese
1 1/2 teaspoon salt
1/2 cup dried cherries
1 teaspoon ground black pepper

Directions:
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.

Number Of Servings:
Number Of Servings:
5
Personal Notes:
Personal Notes:
This is a Food Network recipe.

 

 

 

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