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Tri-Colore Orzo Recipe

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This recipe for Tri-Colore Orzo is from The Lindsley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. orzo pasta
3 tbsp. extra virgin olive oil, plus 1/4 cup
2 cups fresh arugula (about 3 oz.)
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 tbsp. lemon juice
1-1/2 tsp. salt
1 tsp. freshly 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. Ad the remaining ingredients and toss gently to combine. Serve.
Number Of Servings:
Number Of Servings:
4 to 6
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
The dried cherries just didn't appeal to me, but I am glad I tried it. This is delicious and a nice change of pace for a pasta salad. The perfect side dish for Giada's Balsamic BBQ Chicken!

I allowed the pasta to cool right in my large pasta bowl for only about 5 minutes and it turned out great. Another great recipe from Giada.

 

 

 

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