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Friday, June 21, 2013

Fabulous recipe.

A dear friend shared this dish with me recently & I immediately knew that I must have the recipe.

It seriously is like eating so many of my favorite things all in one dish...feta cheese, fresh basil, craisins...it doesn't get much better than that!

It's an amazing summer pasta dish that pairs well with almost anything & is good room temperature or chilled. The recipe makes a gracious plenty (as we say here in the South!).

I can't recommend it enough.

Tri-Colore Orzo Salad

1 pound orzo pasta
3 tablespoons extra-virgin olive oil, plus 1/4 cup
2 cups fresh arugula (about 3 ounces)
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.


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