Tri-Colore Orzo Pasta Salad
Great as a light, refreshing side dish or main course!
Servings: 8 as a side dish
Ingredients
- 1 lb Orzo Pasta
- ¼ c Extra-Virgin Olive Oil
- 2 c Arugula about 3 oz
- ¾ c crumbled Feta Cheese
- ½ c Dried Cherries
- 12 Basil Leaves torn
- ½ c Pine Nuts toasted
- 3 T fresh Lemon Juice
- 1 ½ tsp Salt
- 1 tsp Pepper
Instructions
- Bring a large pot of water to a boil.
- Once boiling, add a large amount of salt and cook the Orzo until al dente (about 8 minutes).
- This is probably the only time I will ever say this but … drain the pasta and rinse it thoroughly in cold water.
- Put the rinsed orzo into a large mixing bowl.
- Pour in the olive oil and toss.
- Tear the arugula a bit with your hands and add to the bowl.
- Add all the remaining ingredients and toss everything together.
Notes
Make Ahead: I often make this ahead of time and keep it in the fridge. If you make it early, brighten it up right before serving with an extra squeeze of fresh lemon juice and drizzle of olive oil, toss again and serve.
Vegan: This pasta salad is great to serve people who follow a vegan diet; just put the cheese on the side. I made half a recipe as a main course when my friend Leslie came over and we polished off the whole thing, just the two of us. Oops.