1 lb of Tri-Color orzo pasta
¼ cup extra virgin olive oil, plus 3 Tablespoons
2 cups romaine lettuce or 1 bag prepared
¾ cup crumbled feta cheese
½ cup dried cherries or Craisins®
12 fresh basil leaves, torn
¼ cup pine nuts, toasting optional
3 Tbsp lemon juice
1½ tsp salt
1 tsp black pepper
Bring large pot of salted water and ¼ cup EVOO to a boil. Add the pasta and cook until tender but firm, stirring occasionally, about 8-10 minutes. Drain. Pour pasta on a large cookie sheet. Drizzle with 3 Tablespoons olive oil, toss, spread out, and set aside to cool.
Once orzo is cool, transfer to a large serving bowl. Add the remaining ingredients and toss gently to combine. Serve! (Can be made the night before.)
No comments:
Post a Comment