Tri-Colore Orzo

1 pound orzo pasta

3 Tbs. extra-virgin olive oil, plus 1/4 cup

2 cups fresh arugula (about 3 ounces)

3/4 cup crumbles ricotta salata cheese (or feta cheese)

1/2 cup dried cherries (I use cherry flavored craisins)

12 fresh basil leaves, torn

1/4 cup toasted pine nuts

3 Tbs. lemon juice

1 1/2 tsp. salt

1 tsp. freshly ground black pepper

Bring a large pot of salted water to boil over high heat.  Add the pasta and cook unitl tender, stirring occasionally, about 8-10 minutes.  Drain pasta and put the pasta on a large cookie sheet.  Drizzle the pasta with 3 Tbs. olive oil, toss, spread out,and set aside to cool.

Once the orzo is cool, transfer to large serving bowl.  Combine lemon juice and 1/4 cup olive oil, lemon juice and salt and pepper.  Add the remaining ingredients, pour dressing on top  and toss gently to combine.  Serve.

This is one of my most favorite salads!!