Tri-Color Orzo

1 pound orzo pasta 3 tbsp extra-virgin olive oil, plus 1/4 cup 2 c fresh arugula 3/4 c crumbled feta cheese 1/2 c dried cherries 12 fresh basil leaves, shredded 1/4 c toasted pine nuts 3 tbsp lemon juice 1 1/2 tsp salt 1 tsp black pepper

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.