Ingredients Jump to Instructions ↓

  1. 1 pound orzo pasta

  2. 3 tablespoons extra-virgin olive oil, plus

  3. 1/4 cup 2 cups fresh arugula (about 3 ounces)

  4. 3/4 cup crumbled ricotta salata cheese (or feta cheese )

  5. 1/2 cup dried cherries

  6. 12 fresh basil leaves, torn

  7. 1/4 cup toasted pine nuts

  8. 3 tablespoons lemon juice

  9. 1 1/2 teaspoon salt

  10. 1 teaspoon freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. 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.


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