Sunday, July 27, 2014

Tri Color Orzo Salad

Who doesn't want an easy, light, and non-mayo salad option to bring to a summer party or BBQ?

This recipe is actually adapted from Giada DeLaurentis' recipe.  I made a few changes, using less olive oil (much less!) and substituting goat cheese for the ricotta salada because I could never find it!  I also usually leave the pine nuts on the side since you never know who is going to have allergies at a party you are attending!  I also up the greens, because why not?

Side note:  Last time I made this I actually used dried basil since I couldn't find fresh anywhere, and it was still delish so no worries about having to substitute!

Tri Color Orzo Salad

1 pound orzo pasta
3 TBSP. extra virgin olive oil
3 cups (or 1 bag) of baby arugula
3/4 cup crumbled goat cheese
1/2 cup dried cherries
12 basil leaves, torn 
1 lemon (for the juice!)
Salt and pepper to taste

Cook the orzo according to directions on the box.  Drain and rinse with cold water.  While it is still cooling, transfer to large serving bowl, drizzle with olive oil and stir.  While it cools, stir it every once in a while to prevent sticking.

Once it cools, add in the bag of arugula and toss.  Then add in the basil, goat cheese and dried cherries.  Squeeze fresh lemon juice over the top and season with salt and pepper to taste.

(This is also a great recipe to double and triple for big crowds!)

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