Tri-Colore Orzo

Orzo-FinishedOrzo 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 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.

Orzo-Cooling

 

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Tri-Colore Orzo

  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 4-6 1x
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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 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