Thursday, March 27, 2014

Amalie's Amazing Orzo Salad

Okay, so I was going to wait patiently for Amalie to post this lunch bunch favorite but when I went to print it from my email I realized my printer is out of ink (ugh!) so I am going to post it here so that I can view it nice and easily from my iPad while I make it! (so much easier!) So please Amalie, make any edits as needed! :)

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

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.

*(I actually omitted this 1/4 cup and it was still really good).
**You can find this in the organic produce section of your grocery store or next to the bagged salads / spinach. 
***I used way less than 1/4 cup since pine nuts are expensive. I used approx. 1 TBSP. To roast the pine nuts, put them in a pan on the oven (without oil) on low-medium heat for a few minutes, string frequently. Watch them closely so they don't burn. 
*If you only use 2 tsp. olive oil, this recipe is 6 WW points+ per cup. I can't really tell a difference by cutting the olive oil - it's still really good.

Recipe compliments of Giada De Laurentiis.

1 comment:

  1. Looks good! I don't know what that extra oil is for. I only ever add a couple tea spoons to the orzo one it's cooled.