Tri-color Orzo Pasta Salad

Every now and then there will be a recipe that I’m sure that I blogged about before, and when I search through my past posts for the recipe, it’s nowhere to be found.  This is one of those recipes.  This is a Giada De Laurentiis recipe that I make fairly often.  It’s great during the summer (though I make it year round), or when you’re in need of a side dish to feed a crowd.

You’ll need:

  • 1 lb. orzo pasta
  • 3 tbs olive oil, plus 1/4 cup
  • 2 cups arugula (or spinach)
  • 3/4 cup feta cheese (or ricotta salata)
  • 1/2-3/4 cup dried cherries (or dried cranberries)
  • fresh basil leaves, cut into ribbons
  • 1/4-1/2 cup pine nuts (or walnuts), toasted
  • 3 tbs lemon juice
  • 1 1/2 tsp salt
  • 1 tsp black pepper, freshly ground

Boil a large pot of water.  Add the orzo and boil for 8-10 minutes, or until al dente.  Drain the orzo and place it on a large cookie sheet.  Drizzle it with 3 tbs olive oil, toss to combine, and allow the pasta to cool.

Once the pasta is cool, put it in a large serving bowl.  Add the remaining ingredients and toss to combine.

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