Thursday, March 20, 2014

Hello Spring ~Orzo, Arugula and Tomato Salad with Toasted Pine Nuts



Welcome Spring with this delicious Orzo, Arugula, and Tomato Salad with Toasted Pine Nuts

Happy Spring everyone! Even though the temperatures are in the 30’s and 40’s here in N.J., and in some parts of the country they are still struggling with snow, it is finally Spring! Goodbye long cold winter! Good riddance to that pesky Polar Vortex! We are winter weary! Hopefully we can put this horrific winter behind us, and move on. We still have a lot of snow on the ground, keeping my crocuses and daffodils from peeking through. The thought of long fragrant spring days makes my heart sing with happiness. I long for working in my garden, with the heat of the sun shining down upon me. Feeling the warmth of the soil between my fingers, as I dig and plant!

In celebration of spring, I chose this wonderfully vibrant and colorful salad to share with you.  Bursting with the bright citrus flavorful tang of lemon, and the peppery taste of arugula, a very tasty offering. Arugula, tomatoes, orzo, cheese and pine nuts, all add up to a marvelous texture. And did I mention the gorgeous color?  This salad is quite versatile. You can serve it as a side dish, or by adding a piece of chicken or fish and a slice of rustic bread you have a complete meal.    

Soon I will have my own arugula and tomatoes growing in my garden. Maybe that’s a bit premature…I haven’t even planted my garden yet! Despite that, before you know it, we will be eating those wonderful fresh veggies that I planted and nurtured, and the days will be full of sunshine and warmth!  That is, if the snow ever melts!

 "In the spring, at the end of the day, you should smell like dirt." -- Margaret Atwood

This salad always brings rave reviews
Gathered ingredients 
Cooked orzo 
Sliced grape tomatoes…toasted pine nuts
Happy Spring Everyone!!

Orzo, Arugula and Tomato Salad with Toasted Pine Nuts


 INGREDIENTS:

1 lb. orzo cooked al dente
2 cups grape tomatoes
3 cups baby arugula washed and dried (you can substitute baby spinach)
1/2 cup extra virgin olive oil
1/2 cup fresh lemon juice or to taste
¾ cup of Ricotta Salata (crumbled) or you could use feta or other cheese
¼  cup toasted pine nuts
1 ½ t. sea salt
Freshly ground black pepper to taste


DIRECTIONS:

1. Cook, drain and rinse Orzo in cold water
2. In a serving bowl toss pasta with olive oil and lemon juice
3. Mix well and let cool for about 10 minutes
4. After pasta cools, season with sea salt and black pepper, let sit another 10 minutes. Taste seasoning again and adjust if needed.
5. Add tomatoes, arugula and cheese, blend well.
6. Chill and serve


15 comments:

  1. That sounds delicious and spring like. I love the quote from Margaret Atwood!

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  2. Sounds delicious Kathy you wait spring Im waiting Fall:)

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  3. Kathy, I love your fresh, colorful spring salad. Love Orzo, and the choice of the tomatoes, arugula, and the pine-nuts really go together so well! Happy Spring!

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  4. Happy Spring, Kathy!!! Can you believe "she" is finally here!!! I know it doesn't feel like it yet but she's a comin' I can't wait to "play" in the garden getting all dirty and working off some of this extra Winter "coat."

    I saw just a smidgen of leaves for the Oriental Poppies yesterday in the garden. I also saw the chipmunk trying to get into the strawberry patch, lol...

    And what a way to welcome Spring but with a "vibrant" and tasty salad. I usually enjoy Orzo with lots of butter and plenty of black pepper. A salad is way healthier I'm sure:)

    Thank you so much for sharing, Kathy...Enjoy the first day of Spring!

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  5. Dear Kathy, Happy Spring to you as well! This salad is perfect for celebrating this wonderful and long-awaited season! I love the combination of flavors and colors - so vibrant and healthy. I just love salads like this one! It was actually 24 degrees Celsius around here today - way too warm for this time of year but it felt sooo good!

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  6. What a gorgeous, bright salad - it makes me happy just looking at it.

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  7. A fantastic spring salad, Kathy. Love the colour and flavours!

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  8. What a vibrant salad my friend, delicious addition of pine nuts :D

    Cheers
    Choc Chip Uru

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  9. Hi, I am hosting a Cunning Ladies’ Friday party and I would love to see this post in the party. Please join us. http://easytocookmeals.com/cunning-ladies-friday-party/

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  10. This looks wonderful Kathy. I just make a spring salad with quinoa something like yours. I love ricotta salata although, sadly, it's a bit hard to find around here.

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  11. I love this Kathy! It looks so fresh and inviting.

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  12. That looks so good! Too bad my husband doesn't like arugula...

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  13. This does look like a nice fresh salad to herald spring! And I like your attitude--we will be growing things soon!

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  14. Gosh, I love those colours! Such a healthy salad with those wonderful ingredients. Kathy, come & join my latest giveaway & Win NuStevia Products For Your Baking/Cooking!

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  15. What a great salad. I don't even think I would need a piece of chicken or fish to make t a meal. I would pile that on my plate and be perfectly satisfied! ~ David

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