Ingredients
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
Preparation
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.
