Tri-Colore Orzo

Submitted by Chef #784013

"Adapted from Giada de Laurentis. I use fresh cherry tomatoes instead of dried cherries, and also add black olives."

 

• Ready In: 20mins
• Ingredients: 11
• Serves: 4-6

ingredients

• 1 lb orzo pasta
• 3 tablespoons extra virgin olive oil, plus 1/4 cup
• 2 cups fresh arugula (about 3 ounces)
• 3⁄4 cup ricotta salata cheese, crumbled (or feta cheese)
• 1 cup cherry tomatoes, halved
• 12 fresh basil leaves, torn
• 1 cup black olives, halved
• 1⁄4 cup pine nuts, toasted
• 3 tablespoons lemon juice
• 1 1⁄2 teaspoons salt
• 1 teaspoon fresh ground black pepper

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 and spread the pasta on a large cookie sheet to cool, or ALTERNATIVELY, drain pasta in colander and run cold water over it to cool.
4. Drizzle the pasta with 3 tablespoons olive oil and toss.
5. Once the orzo is cool, transfer to a large serving bowl. Add the remaining ingredients and toss gently to combine. Serve.