Tri-Colore Orzo

Giada De Laurentiis recipe that is awesome. I made this to take camping and add to a potluck. It was so easy and it keeps so well. I use a Spring Mix instead of Arugula and use whole wheat orzo. I make big batches and take it for lunch at work.

• Ready In: 25 mins
• Serves: 4-6

Ingredients

• 1  lb orzo pasta
• 3  tablespoons extra virgin olive oil, plus
• 1⁄4 cup extra virgin olive oil
• 2  cups  fresh arugula (about 3 ounces)
• 3⁄4 cup  crumbled ricotta salata (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 teaspoons salt
• 1  teaspoon fresh ground black pepper

Directions

1. 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.
2. Drain pasta and put the pasta on a large cookie sheet.
3. Drizzle the pasta with 3 tablespoons olive oil, toss, spread out, and set aside to cool.
4. Once the orzo is cool, transfer to a large serving bowl. Add the remaining ingredients and toss gently to combine. Serve.
5. Prep time doesn't include cooling time for orzo but it does cool rather quickly.