Tri-Colore Orzo

Chef #784013's Note:

Adapted from Giada de Laurentis. I use fresh cherry tomatoes instead of dried cherries, and also add black olives.

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 1 lb orzo pasta
• 3 tablespoons extra virgin olive oil , plus 1/4 cup
• 2 cups fresh arugula (about 3 ounces)
• ¾ cup ricotta salata cheese , crumbled (or feta cheese)
• 1 cup cherry tomatoes , halved
• 12 fresh basil leaves , torn
• 1 cup black olives , halved
• ¼ cup pine nuts , toasted
• 3 tablespoons lemon juice
• 1 ½ teaspoons salt
• 1 teaspoon fresh ground black pepper

Directions:

1. Bring a large pot of salted water to a boil over high heat.
2. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
3. Drain pasta and spread the pasta on a large cookie sheet to cool, or ALTERNATIVELY, drain pasta in colander and run cold water over it to cool.
4. Drizzle the pasta with 3 tablespoons olive oil and toss.
5. Once the orzo is cool, transfer to a large serving bowl. Add the remaining ingredients and toss gently to combine. Serve.