I first heard of this recipe from a family friend who makes this pasta salad to rave reviews every time. It truly is delicious with so many different flavors and fresh ingredients. The peppery arugula is offset by the sweet cranberries and the crumbly feta. Again, a good quality olive oil is important because you are not heating it. You won't be sorry you tried this!
Giada De Laurentiis
Makes 6-8 servings
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 (I used dried cranberries)
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.