1 lb. orzo pasta
3 TBS EVOO (extra virgin olive oil) plus 1/4 cup
2 cups fresh arugula – roughly chopped
3/4 cup feta cheese
1/2 cup dried cranberries or cherries – roughly chopped
1/4 cup toasted pine nuts (or nuts of your choice)
3 TBS lemon juice
1 1/2 t salt – or to taste
1 t pepper – or to taste
Cook orzo (8-10 minutes or according to directions). Drain and spread over large baking sheet.
Drizzle w/3 TBS oil and stir. Let cool.
Mix everything together in large bowl. Serve cold or room temperature.
This recipe has goodness written all through it. Unfortunately I’d just finished the last of the feta, and substituted plain old goat cheese, crumbled in after the pasta was cool. I did use pecans vs. pine nuts…and this salad was GREAT. If any of you make it and add olives, let me know. (I live with olive fanatics, who think that adding some would make this even better, but I don’t want to compete with the arugula).