Tri-Color Orzo Salad

Submitted by GingerlyJ

"I got this recipe from the lovely Giada Delaurentis It's great for lunches."

 

• Ready In: 20mins
• Ingredients: 10
• Yields: 1 Salad
• Serves: 4-6

ingredients

• 1 lb 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 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. 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.
2. Once the orzo is cool, transfer to a large serving bowl. Add the remaining ingredients and toss gently to combine. Serve.