Tri Colore Orzo

Added: 30th October 2007

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The flavors are really excellent if you let it refrigerate for a few hours, which makes it an ideal potluck/picnic/make-ahead dish. The key to the flavor is: taste, season, re-taste, re-season. Repeat. The perfect balance of olive oil, salt and pepper is crucial.

Shared by msglass,
Northbrook, IL

Ingredients

  • 1 lb. orzo pasta
  • 3 Tbs. extra-virgin olive oil, plus 1/4 C.
  • 3/4 cup crumbled feta cheese
  • 1/2 C. sun-dried tomatoes, sliced in strips
  • 12 fresh basil leaves, torn
  • 1/4 C. toasted pine nuts
  • 3 Tbs. lemon juice
  • 1 1/2 tsp. salt
  • 1 tsp. freshly ground black pepper

Directions

Prepare pasta according to package. When cooked al dente, drain completely. Spread orzo onto a baking sheet and add 3 Tbs. oil. Mix together and let cool completely.


When orzo is cool, put into a medium bowl. Add remaining ingredients and mix to combine. Garnish with basil sprigs.


May be refrigerated for hours before serving.


Recipe inspired by Tri-Colore Orzo by Giada De Laurentiis

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