Total Time
25mins
Prep 15 mins
Cook 10 mins

Giada De Laurentiis recipe that is awesome. I made this to take camping and add to a potluck. It was so easy and it keeps so well. I use a Spring Mix instead of Arugula and use whole wheat orzo. I make big batches and take it for lunch at work.

Ingredients Nutrition

Directions

  1. 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.
  2. Drain pasta and put the pasta on a large cookie sheet.
  3. Drizzle the pasta with 3 tablespoons olive oil, toss, spread out, and set aside to cool.
  4. Once the orzo is cool, transfer to a large serving bowl. Add the remaining ingredients and toss gently to combine. Serve.
  5. Prep time doesn't include cooling time for orzo but it does cool rather quickly.

Reviews

(4)
Most Helpful

This is a delicious recipe. I was impressed how the leftovers held up in the fridge. The ricotta salata is a fantastic taste in it, next time I plan to add extra.

*Orbit* October 22, 2011

Yep. . .perfection, just as I suspected. Great balance of flavors. I used arugula and it gives the dish a slight zip. Also loved the faint taste of basil in the background. A great dish that would be fun for Christmas given the colors! FYI. . .it is just as good on day 2 and day 3.

JanuaryBride September 28, 2009

This is a great summer salad! Delicious and a nice twist on traditional pasta salad. I highly recommend the ricotta salata if you can find it.

pittgal February 11, 2009

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