This was originally called Tri-Coloré Orzo Salad. I have no idea where the recipe originated, but it was introduced to my family by my newest sister-in-law, Robbie. Hence, the post title. It is a fabulous summertime side dish, which is why I decided to make it for Memorial Day. It’s a super-yum way to kick off the summer. Although it tastes fine the next day, for optimum texture it should be prepared the same day you plan to serve it.
- 1 pound orzo pasta
- 1 ½ teaspoon salt (for boiling pasta)
- 3 tablespoons extra-virgin olive oil , plus 1/4 cup
- 2 cups fresh arugula (about 3 ounces)
- ½ cup dried cherries
- 12 fresh basil leaves, torn
- ¼ cup toasted pine nuts
- 3 tablespoons lemon juice
- 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.