Giatta's Tri-Colore Orzo

• 1 lb orzo pasta
• 3 tablespoons extra virgin olive oil, plus 1/4 cup
• 2 cups fresh arugula (or spinach)
• 34 cup cubed ricotta salata, toasted in a little
• olive oil, till golden (or feta cheese crumbled)
• 12 fresh basil leaves, torn
• 12 cup dried cherries
• 12 cup pine nuts, toasted* (* or use 1 cup Salad Pizazz Cherry Cranberry Pecano)
• 3 tablespoons lemon juice
• 1 12 teaspoons salt
• 1 teaspoon fresh ground black pepper
• 12 lb cooked chicken (cubed, sliced, etc.)

1. Bring a large pot of salted water to a boil over high heat.
2. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
3. Drain pasta well and drizzle the pasta with 3 tablespoons olive oil, toss, and set aside to cool.
4. Once the orzo is cool, transfer to a large serving bowl.
5. Add the remaining ingredients and toss gently to combine.
6. Serve.

orzo pasta, extra virgin olive oil, fresh arugula, ricotta salata, olive oil, basil, cherries, pine nuts, lemon juice, salt, fresh ground black pepper, chicken

Taken from www.food.com/recipe/giattas-tri-colore-orzo-232220 (may not work)