Tri-Colore Orzo

By tlhoover

Ingredients

• 1 lb orzo pasta
• 3 tbsp olive oil, plus ¼ cup
• 2 cups fresh arugula (about 3 oz)
• ¾ cup crumbled ricotta salata cheese (or feta cheese)
• ½ cup cherries
• 12 fresh basil leaves, torn
• ¼ cup toasted pine nuts
• 3 tbsp lime juice
• 1 ½ tsp salt
• 1 tsp ground black pepper

Preparation

Step 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 8-10 min
• Drain pasta and put the pasta on a large cookie sheet
• Drizzle the pasta with 3 tbsp 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