Tri-Color Orzo

4-6

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

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.