"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Tri-Colore Orzo Recipe

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

Contributor:  
Contributor:  
Lynn Henley
Added: Sunday, October 19, 2008

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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