Giatta's Tri-Colore Orzo

Submitted by Haversac

"I modified this just a bit, to make it even better!"

 

• Ready In: 20mins
• Ingredients: 12
• Serves: 8

ingredients

• 453.59 g orzo pasta
• 44.37 ml extra virgin olive oil, plus 1/4 cup
• 473.18 ml fresh arugula (or spinach)
• 177.44 ml cubed ricotta salata, toasted in a little
• olive oil, till golden (or feta cheese crumbled)
• 12 fresh basil leaves, torn
• 118.29 ml dried cherries
• 118.29 ml pine nuts, toasted* (* or use 1 cup Salad Pizazz Cherry Cranberry Pecano)
• 44.37 ml lemon juice
• 7.39 ml salt
• 4.92 ml fresh ground black pepper
• 226.79 g cooked chicken (cubed, sliced, etc.)

directions

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 well and drizzle the pasta with 3 tablespoons olive oil, toss, and set aside to cool.
4. Once the orzo is cool, transfer to a large serving bowl.
5. Add the remaining ingredients and toss gently to combine. Serve.

Reviews

[Dwynnie]

I had this salad without the chicken (the original Giada recipe) and it was great!!!! I really like the addition of the extra 1/4 cup pine nuts (it did need them) and the chicken would make it more of a "meal" salad. This is definitely a keeper! Thanks for posting!