Tri-colored Orzo

January 26, 2017

Directions

1Cook orzo according to package directions.

2Drain pasta and it on a large cookie sheet.

3Drizzle the pasta with 3 tablespoons of olive oil, toss, spread out, and set aside to cool.

4Once the orzo is cool, transfer to a large serving bowl.

5Add the remaining ingredients and toss gently to combine.

1 pound orzo pasta

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

2 cups fresh arugula (about 3 ounces)

3/4 cup feta cheese

1/2 cup dried cherries

12 fresh basil leaves, torn

1/4 cup pine nuts, toasted

3 tablespoons lemon juice

1 1/2 teaspoons salt

1 teaspoon freshly ground black pepper

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