Tri-Colore Orzo

Ingredients

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

Directions

1. 1

   Bring a large pot of salted water to a boil over high heat.

2. 2

   Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.

3. 3

   Drain pasta and spread the pasta on a large cookie sheet to cool, or ALTERNATIVELY, drain pasta in colander and run cold water over it to cool.

4. 4

   Drizzle the pasta with 3 tablespoons olive oil and toss.

5. 5

   Once the orzo is cool, transfer to a large serving bowl. Add the remaining ingredients and toss gently to combine. Serve.