First off, I'd like to wish everyone a happy Father's Day! Today is an extra special Father's Day for us, as our daughter is returning home from college. She has finished with her Bachelor in Dance. In addition to her graduating from BYU, we also have some exciting times coming up in the next week and half. You see, Ashley is not coming home alone, she is coming home with her finance, Jeremy. They will be getting married in exactly ten days! I know they are excited, and we are too.
In celebration of Father's Day, and our special guests, I decided to cook something special. One of my husband's favorite meals is lasagna; it's cooking right now. He loves it and loves the meat in it too. Ashley, on the other hand, doesn't like meat (I'm pretty much in the same boat as she is), so I decided to make something that I absolutely love--Tri Color Orzo. I got this recipe sometime ago, when I was watching Giada De Laurentis on Food Network. I really like her stuff, and this dish has become one of my favorite things to make. It is not only easy to put together, but very nutritious too. I've changed it up a bit, as the original recipe calls for things that I can't find locally. I will give you her version, and in parentheses, I will put in what I have substituted.
1 pound Orzo
3 tablespoon extra virgin olive oil plus 1/4 cup
2 cups (3 0z) fresh arugula ( I used fresh spinach)
3/4 cup crumbled ricotta salata cheese (I used feta cheese)
1/2 cup dried cherries
12 fresh basil leaves torn (in the winter I've just used dried basil. it is better to use fresh though)
1/4 cup toasted pinenuts (I just used chopped walnuts)
3 tablespoon lemon juice (lime juice works too)
1 1/2 teaspoon salt
1 teaspoon ground pepper
Cook pasta in salted boing water til tender but firm (8 - 10 mins). Drain and put on large cookie sheet. Drizzle with 3 tablespoons of the oil. Toss and spread to cool. Once orzo is cooled put in large serving bowl and add remaining ingredients. Toss and serve.
The left overs are almost better. It is very good cold. I like to serve this with fish, and a lot of times I just have left overs for lunch. Hope you enjoy!