Giatta's Tri-Colore Orzo

I modified this just a bit, to make it even better!

• Ready In: 20 mins
• Serves: 8-10

Ingredients

• 1  lb orzo pasta
• 3  tablespoons extra virgin olive oil, plus 1/4 cup
• 2  cups  fresh arugula (or spinach)
• 3⁄4 cup  cubed ricotta salata, toasted in a little
•  olive oil, till golden (or feta cheese crumbled)
• 12  fresh basil leaves, torn
• 1⁄2 cup dried cherries
• 1⁄2 cup pine nuts, toasted* (* or use 1 cup Salad Pizazz Cherry Cranberry Pecano)
• 3  tablespoons lemon juice
• 1 1⁄2 teaspoons salt
• 1  teaspoon fresh ground black pepper
• 1⁄2 lb  cooked chicken (cubed, sliced, etc.)

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 well and drizzle the pasta with 3 tablespoons olive oil, toss, and set aside to cool.
4. Once the orzo is cool, transfer to a large serving bowl.
5. Add the remaining ingredients and toss gently to combine. Serve.