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 (or 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

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.