• 1 lb. Orzo pasta
• 3 TBS extra-virgin olive oil, plus 1/4 cup
• 2 cups fresh arugula
• 3/4 ricotta salata or feta cheese, crumbled
• 1/2 cup dried cherries
• 12 fresh basil leaves, torn
• 1/4 cup toasted pine nuts
• 3 TBS fresh squeezed lemon juice
• 1 1/2 tsp. salt
• 1 tsp. 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, stirring occasionally, about 8 to 10 minutes. Drain pasta and place on a large cookie sheet. Drizzle with 3 TBS of extra-virgin olive oil, toss, spread out and set aside to cool.

Once the pasta is cool, transfer to a large serving bowl. Add the remaining ingredients and toss gently to combine.

Serve and enjoy!