Ingredients for Lacy’s orzo salad, based on the Tri-Colore Orzo recipe from Giada de Laurentiis. (Photo: lawellphoto.com)
Ingredients
1 pound orzo pasta
3 tablespoons extra-virgin olive oil, plus ¼ cup
2 cups fresh arugula (about 3 ounces)
¾ cup crumbled ricotta salata cheese (Lacy like to sub in feta)
½ cup dried cherries
12 fresh basil leaves, torn
¼ cup toasted pine nuts
3 tablespoons lemon juice
1 ½ teaspoons salt
1 teaspoon freshly ground black pepper
Directions
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 the pasta and put it on a large cookie sheet. Drizzle the pasta with the 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.