Ingredients
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1 lb orzo pasta
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3 tablespoons extra virgin olive oil, plus
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1/4 cup extra virgin olive oil
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2 cups fresh arugula (about 3 ounces)
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3/4 cup crumbled ricotta salata (or feta cheese)
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1/2 cup dried cherries
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1/4 cup toasted pine nuts
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3 tablespoons lemon juice
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1 1/2 teaspoons salt
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1 teaspoon fresh ground black pepper
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12 fresh basil leaves, torn
Instructions
- 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.
- Drain pasta and put the pasta 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. Serve.
- Prep time doesn't include cooling time for orzo but it does cool rather quickly.