Tri Colore Orzo Food

TRI-COLORE ORZO

Tri-Colore Orzo image

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.

Provided by Kim12469

Categories Potluck

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 11

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

Steps:

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.
Prep time doesn't include cooling time for orzo but it does cool rather quickly.

Nutrition Facts : Calories 695.4, Fat 31.2, SaturatedFat 4, Sodium 882.5, Carbohydrate 87.8, Fiber 4.3, Sugar 3.9, Protein 16.4

TRI-COLOR ORZO SALAD

Tri-Color Orzo Salad image

Make and share this Tri-Color Orzo Salad recipe from Food.com.

Provided by GingerlyJ

Categories Lunch/Snacks

Time 20m

Yield 1 Salad, 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 lb 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 teaspoons salt
1 teaspoon fresh ground black pepper

Steps:

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.

Nutrition Facts : Calories 646.5, Fat 22.9, SaturatedFat 5.4, Cholesterol 13.6, Sodium 1085.9, Carbohydrate 89.8, Fiber 4.4, Sugar 2.8, Protein 20.6

TRI-COLORE ORZO

Tri-Colore Orzo image

Provided by Giada De Laurentiis

Categories side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

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

Steps:

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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