Tri-Colore Orzo

1 pound orzo pasta

3 T. 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 T. lemon juice

1 1/2 t. salt

1 t. 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 T. 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

(Next time I will mix the cooled pasta with everything but the arugula and serve it on top of the arugula.)