Tri-Colore Orzo

By JDARK

Ingredients

• 1 pound orzo pasta
• 3 tablespoons extra-virgin olive oil, plus 1/4 cup
• 2 cups fresh arugula
• 3/4 cup crumbled ricotta salata cheese
• 1/2 cup dried cherries
• 12 fresh basil leaves, torn
• 1/4 cup toasted pine nuts
• 3 tablespoons lemon juice
• 1-1/2 teaspoon salt
• 1 teaspoon freshly ground black pepper

Preparation

Step 1

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 put the pasta on a large cookie sheet. 4. Drizzle the pasta with 3 tablespoons olive oil, toss, spread out, and set aside to cool.
5. Once the orzo is cool, transfer to a large serving bowl. 6. Add the remaining ingredients and toss gently to combine.
7. Serve.