Orzo and arugula salad

I'm usually not a big fan of pasta salad, especially one with mayonnaise...bbrrrr not fan at all. But replace the mayo with a light dressing and I'm all for it. It's so much better and lighter, and it's good for you!!!!

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

 

Ingredients :

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