This salad is really easy to make, it calls for orzo instead of the bigger size pasta, and also arugula, a spicier vervion of spinach if you like.
Doesn't this looks healthy to you...And perfet if you have guests over for the 4th of July!!!
Bring a large pot of salted water to a boil, add the orzo pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain pasta and put the pasta on a large cookie sheet. Drizzle the pasta with 3 tablespoons olive oil, toss, psread out and set aside to cool.
Once the orzo is cool, transfer to a lage serving bowl...
Add dried cherries...but you can put dried cranberries if you don't have cherries,
crumble ricotta salata cheese or feta cheese..
fresh basil leaves torn, looks already good!!!
toss in the fresh arugula
and toasted pine nuts, almost forgot the nuts!!!
some fresh squeezed lemon juice, salt and pepper.
Toss gently to combine. And serve....see easy peasy
1 pound orzo pasta
3 tablespoons extra virgin olive oil
2 cups fresh arugula
3/4 cup crumbled ricotta salata cheese or feta cheese
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