Tri-Colore Orzo

• 1 lb orzo pasta
• 3 tablespoons extra virgin olive oil, plus
• 1/4 cup extra virgin olive oil
• 2 cups fresh arugula (about 3 ounces)
• 3/4 cup crumbled ricotta salata (or feta cheese)
• 1/2 cup dried cherries
• 12 fresh basil leaves, torn
• 1/4 cup toasted pine nuts
• 3 tablespoons lemon juice
• 1 1/2 teaspoons salt
• 1 teaspoon fresh ground black pepper

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 to 10 minutes.
2. Drain pasta and put the pasta on a large cookie sheet.
3. Drizzle the pasta with 3 tablespoons olive oil, toss, spread out, and set aside to cool.
4. Once the orzo is cool, transfer to a large serving bowl. Add the remaining ingredients and toss gently to combine. Serve.
5. Prep time doesn't include cooling time for orzo but it does cool rather quickly.

orzo pasta, extra virgin olive oil, extra virgin olive oil, fresh arugula, feta cheese, dried cherries, basil, nuts, lemon juice, salt, fresh ground black pepper

Taken from www.food.com/recipe/tri-colore-orzo-301457 (may not work)