At my b-day party, my good friend Elissa made a DELICIOUS summer salad. I had to have the recipe. In the last couple of weeks, I have made the salad at least 4 times... mostly just for myself (although my girls really like it too).
Tri-Colore Orzo1 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.
My Changes: I've been making mine with spinach instead of arugula (about 3 cups) and I use 1/2 a pound of the orzo to make it more green. I didn't have feta so i put tiny cubes of mozzarella in it instead. Also I didn't toast the pine nuts.
(The picture above is the Food Network's version. I took a picture of mine, but I don't have my camera cord to download it!)