Recipe by Giada De Laurentis

I love it when recipes combine two dishes in one, here you have your starch and your veg!  This looks like it would be a great side to the Rosemary Chicken recipe.

1 lb Orzo Pasta

3 TB Extra Virgin Olive Oil, plus 1/4 cup

2 cups fresh Arugula (about 3 oz)

3/4 cup crumble Ricotta Salata Cheese, or Feta

1/2 cup dried Cherries

12 fresh Basil leaves, torn

1/4 cup toasted Pine Nuts

3 TB 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 to the bite. Stirring occasionally, about 8 to 10 minutes.  Drain pasta and put the pasta on a large cookie sheet.  Drizzle the pasta with 3 TB olive oil, toss, spread out and set aside to cool.  Once the orzo is cool, transfer to a large serving bowl.  Add the remaining ingredients and toss gently to combine.  Serve.