Tri-Color Orzo Salad

 I enjoyed this delicious salad from my friend, Kedra, in July 2017.  It is light and perfect for summer!

1 lb. orzo pasta

3 tablespoons extra-virgin olive oil plus 1/4 cup

2 cups fresh arugula (can use baby spinach as substitute)

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 large pot of salted water to boil over high heat. Add pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 mins. Drain pasta and put on 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 large serving bowl. Add the remaining ingredients and toss gently to combine.

Serves 4 to 6.