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Tri-Color Orzo Salad

Erica - posted on 02/18/2009 ( 1 mom has responded )





1 pound orzo pasta

3 tablespoons extra-virgin olive oil, plus 1/4 cup

2 cups fresh arugula (about 3 ounces) - I usually add more :)

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


Melissa - posted on 02/19/2009




I wish I could find Orzo in our local grocery. I can't even find it at Wal-Mart! But as soon as I can get my hands on some, I will have to try this recipe!! Sounds like a great new twist on pesto! YUM!!

P.S. Your little man is so HANDSOME!!! :D

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