Tri-Colore Orzo

Tri-Colore Orzo

 
Orzo is an easy and delicious side dish, complimenting it with some new and flavorful ingredients makes it extra fantastic. The dried cherries offer a bit of chewy tartness, the salata ricotta offers a sharp saltiness and the arugula and basil some peppery and sweet freshness. The colors of the finished dish celebrate Italy!
 
Drain the 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.
 
 
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Yield: 4-6 1x
 

Ingredients

  • 1 pound lemon or plain 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

Instructions

  1. Bring a large pot of salted water to a boil over high heat.
  2. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
  3. Drain the pasta and put the pasta on a large cookie sheet, drizzle the pasta with 3 tablespoons olive oil,
  4. Once the orzo is cool, transfer to a large serving bowl.
  5. Add the remaining ingredients and toss gently to combine. Serve.

Notes

Adapted From | Giada De Laurentiis
 

Did You Make This Recipe?

Tag @soffiawardy | Hashtag #soffiawardy

Follow Us on Instagram

Let's Work Together

Soffia has an exceptional work ethic, dedication, and attention to detail. Her communication skills, strong presence, and confidence get it done! She is skilled in marketing and negotiations.

Follow Me on Instagram