Ingredients
1 lb. dry orzo
1/2 cup olive oil
2 cups fresh arugula
4 oz. crumbled feta cheese
1/2 cup dried cranberries
8 fresh basil leaves, torn
1/2 cup toasted pine nuts
1 lemon, juiced
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
8 -10 oz. cherry tomatoes, halved
Preparation
Cook orzo in 4 quarts of boiling salted water, stirring occasionally, for 8 to 10 minutes or until al dente. Drain orzo and cool by spreading on a large baking sheet. Transfer pasta to a large serving bowl. Add all remaining ingredients and toss to combine. Serve chilled.
