TRI-COLORE ORZO

TRI-COLORE ORZO image

Yield 4-6 servings

Number Of Ingredients 11

1 lb orzo pasta
3 tablespoons extra virgin olive oil, plus
1/4 cup extra virgin olive oil
2 cups fresh arugula (about 3 ounces)
3/4 cup crumbled ricotta salata (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 teaspoons salt
1 teaspoon fresh ground black pepper

Steps:

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