Wonderful prepared in advance, keeping the kitchen cool. The white of the orzo, the red of the cherries and the green of the basil shares the Italian flag colors makes it not only a beautiful dish but a delicious dish as well!
1 pound orzo pasta
3 tablespoon extra-virgin olive oil, plus ¼ cup
2 c fresh arugula
¾ c crumbled feta cheese
½ c dried cherries
12 fresh basil leaves, shredded
¼ c toasted pine nuts
3 tablespoon lemon juice
1½ teaspoon salt
1 teaspoon black pepper
No nutrition information available
Cook orzo till al dente, drain, add olive oil, toss, and set aside to cool. Add the remaining ingredients and toss around gently till combined.