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.
- 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.