yum

You know I only post them when they're REALLY good!

This is an adapted "Giada" recipe from Food Network... and a new favorite in our house!

It makes a lot and is yummy.

Tri-Color Orzo Salad

Ingredients:

1 pound orzo pasta

3 tablespoons extra-virgin olive oil, plus 1/4 cup
2 cups fresh arugula (about 3 ounces)
3/4 cup crumbled ricotta salata cheese (I used Feta)
1/2 cup dried cherries (I used dried cranberries- cheaper!)
12 fresh basil leaves, torn
1/4 cup toasted pine nuts (I used extra, they are yummy)
3 tablespoons lemon juice
1-1/2 teaspoon salt
1 teaspoon freshly ground black pepper

Directions:

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.

Tastes even better after sitting over night in the fridge! Enjoy!