Orzo, tri colore

By duckieq

Ingredients

• 1 lb orzo
• 3 t evoo, plus 1/4 c
• 2 c fresh arugala
• 3/4 c crumbled ricotta salata
• 1/2 c dried cherries
• 12 fresh basil leaves, torn
• 1/4 c toasted pine nuts
• 3 t lemon juice
• 1 1/2 tsp salt
• 1 tsp pepper

Preparation

Step 1

1) boil water for orzo, cook about 8 minutes (al dente)

2) drain pasta and spread over large cookie sheet, drizzle with 3t evoo..set aside to cool

3) once it is cool, transfer to large bowl, mix with other ingredients. toss and serve