Looking through my big binder of recipes I stumbled upon one we found a couple of years ago. It is a nice change in the continually parade of summer salads. Definitely not a potato or a traditional macaroni salad. I am not really a fan of mayonnaise based salads, so this s a great change. The dried cherries and pine nuts are a great surprise. This makes a very large quantity and is also great eaten alone as a small meal. A cool and refreshing change!
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 feta cheese
1/2 cup dried cherries
12 fresh basil leaves, torn
1/4 cup toasted pine nuts
3 tablespoons lemon juice
1 1/2 teaspoon salt
1 teaspoon freshly ground black pepper
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.
Recipe was adapted from Food Network and Giada De Laurentiis