Orzo Salad
- 1 pound orzo pasta
- 3 TBSP olive oil, plus 1/4 cup
- 2 cups fresh arugula
- 3/4 cups crumbled feta
- 1/2 cup dried cherries or cranberries
- 12 fresh basil leaves optional
- 1/4 cup toasted pine nuts (pistachios or pumpkin seeds)
- 3 TBSP lemon juice
- 1 1/2 tsp salt
- 1 tsp fresh ground pepper
- 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 minutes. Drain pasta and put the past on a large cookie sheet. Drizzle the pasta with 3 tablespoons 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.
orzo pasta, olive oil, fresh arugula, feta, cherries, fresh basil, nuts, lemon juice, salt, ground pepper
Taken from www.epicurious.com/recipes/member/views/orzo-salad-52416131 (may not work)