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Tri-Colore Orzo
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| 1 pound | orzo pasta |
| 3 tablespoons | extra-virgin olive oil, plus 1/4 cup |
| 2 cups | fresh arugula, (about 3 ounces) |
| 3/4 cup | crumbled ricotta salata cheese, (or feta cheese) |
| 1/2 cup | dried cherries |
| 12 | fresh basil leaves, torn |
| 1/4 cup | toasted pine nuts |
| 3 tablespoons | lemon juice |
| 1 1/2 teaspoon | salt |
| 1 teaspoon | freshly ground black pepper |
Directions
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. Serve.
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