Recipe courtesy of Giada De Laurentiis
Episode: Dressing Up BBQ
Tri-Colore Orzo
Total:
40 min
Prep:
15 min
Inactive:
15 min
Cook:
10 min
Yield:
4 to 6 servings
Level:
Easy
Total:
40 min
Prep:
15 min
Inactive:
15 min
Cook:
10 min
Yield:
4 to 6 servings
Level:
Easy
Total:
40 min
Prep:
15 min
Inactive:
15 min
Cook:
10 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 1 pound 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

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.

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