Orzo tri-coloreSubmitted by: ALITHERUNNER
IntroductionFrom Giada De Laurentiis From Giada De Laurentiis
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 low fat feta cheese
1/2 cup dried cherries
12 fresh basil leaves, torn
3 tablespoons lemon juice
1 1/2 teaspoon salt
1 teaspoon freshly ground black pepper
Once the orzo is cool, transfer to a large serving bowl. Add the remaining ingredients and toss gently to combine. Serves about 12.
Number of Servings: 12
Recipe submitted by SparkPeople user ~~ALI~~.