Tri-Colore Orzo

Also, off the same Everyday Italian episode, I found this recipe. It was delicious! Very complex with the tangy lemon juice, salty feta (we used feta), bitter arugula, and sweet cherries. Only other change I made was to chop up the cherries. Smaller pieces made it distribute further.

Very light and fresh tasting. And, I think the arugula is holding up for this dish to be a leftover. I’ve been very impressed with Giada’s recipes that we’ve tried out.

Tri-Colore Orzo
Recipe courtesy Giada De Laurentiis

1 pound 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

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, toss, spread out, and set aside to cool.

Once the orzo is cool, transfer to a large serving bowl. Add the remaining ingredients and toss gently to combine. Serve.