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.