TRI-COLORE ORZO

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TRI-COLORE ORZO image

Categories     Pasta     Quick & Easy     Healthy

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

Hassan Raza
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I've made this dish several times and it's always a crowd-pleaser. It's a great dish to bring to potlucks or picnics.


Chafiu Abdullahi
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This is my new favorite pasta salad! It's so refreshing and flavorful.


Babu Nasar
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I followed the recipe exactly, but my orzo turned out mushy. Not sure what went wrong.


Melaysia Sharpe
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The tri-colore orzo was a bit bland for my taste, but it was still a nice side dish.


Ray Bennett
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I made this dish for a potluck and it was a hit! Everyone loved the unique flavor combination and the vibrant colors.


Mujahid Khani
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This tri-colore orzo dish was quick and easy to prepare, and it turned out beautifully. The combination of colors and textures was very appealing and the flavors were delicious. I especially loved the addition of the pine nuts and sun-dried tomatoes.