Monday, May 09, 2005

Tri-Colore Orzo

Tri-Colore Orzo (Adapted from Giada De Laurentiis)

16 ounces dry orzo pasta
6 tablespoons extra-virgin olive oil, divided
2 cups fresh arugula
3/4 cup feta cheese
1/2 cup dried cherries
12 fresh basil leaves, torn
1/4 cup pine nuts, toasted
3 tablespoons lemon juice
1 1/2 teaspoon salt
1 teaspoon freshly ground black pepper

In a large pot of boiling salted water, add pasta and cook until tender but still firm to the bite, about 8 to 10 minutes. Drain well and then scatter the pasta on a large cookie sheet. Drizzle with 2 tablespoons oil and toss well - spread the mixture out and set aside to cool.

Scoop the orzo into a large bowl once cool and add the arugula, feta, cherries, basil, pine nuts, lemon juice, salt, pepper and remaining 4 tablespoons olive oil - toss well to evenly coat.

Makes about 6 servings.

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