Tri-Colore Orzo - cooking recipe

Ingredients

1 lb orzo pasta
3 tablespoons extra virgin olive oil, plus
1/4 cup extra virgin olive oil
2 cups fresh arugula (about 3 ounces)
3/4 cup crumbled ricotta salata (or feta cheese)
1/2 cup dried cherries
12 fresh basil leaves, torn
1/4 cup toasted pine nuts
3 tablespoons lemon juice
1 1/2 teaspoons salt
1 teaspoon fresh ground black 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 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.