Name: Tri-Colore Orzo
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Ingredients: 1 pound lemon or plain orzo pasta; 3 tablespoons extra-virgin olive oil, plus 1/4 cup; 2 cups fresh arugula (about 3 ounces); 3/4 cup crumbled ricotta salata cheese (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 teaspoon salt; 1 teaspoon freshly ground black pepper

Tri-Colore Orzo

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Yield: 4-6 1x

Ingredients

Scale

1 pound lemon or plain orzo pasta
3 tablespoons extra-virgin olive oil, plus 1/4 cup
2 cups fresh arugula (about 3 ounces)
3/4 cup crumbled ricotta salata cheese (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 teaspoon salt
1 teaspoon freshly ground black pepper

Cook Mode Prevent your screen from going dark

Instructions

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.
Drain pasta and put the pasta on a large cookie sheet, drizzle the pasta with 3 tablespoons olive oil,
Once the orzo is cool, transfer to a large serving bowl.
Add the remaining ingredients and toss gently to combine. Serve.

Notes

Adapted From | Giada De Laurentiis

Find it online: https://soffiawardyrecipes.com/tri-colore-orzo/