 |
Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
Giada De Laurentiis recipe that is awesome. I made this to take camping and add to a potluck. It was so easy and it keeps so well. I use a Spring Mix instead of Arugula and use whole wheat orzo. I make big batches and take it for lunch at work. Ingredients:
1 lb orzo pasta |
3 tablespoons extra virgin olive oil, plus |
1/4 cup extra virgin olive oil |
2 cups fresh arugula (about 3 ounces) |
3/4 cup crumbled ricotta salata (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 teaspoons salt |
1 teaspoon fresh ground black pepper |
Directions:
1. 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.
2. Drain pasta and put the pasta on a large cookie sheet.
3. Drizzle the pasta with 3 tablespoons olive oil, toss, spread out, and set aside to cool.
4. Once the orzo is cool, transfer to a large serving bowl. Add the remaining ingredients and toss gently to combine. Serve.
5. Prep time doesn't include cooling time for orzo but it does cool rather quickly.
|
|