ORZO SALAD WITH CRANBERRIES, FETA AND ARUGULA

Ingredients

• 1 pound orzo pasta
• 3 tablespoons extra-virgin olive oil, plus another 3 tablespoons
• 2 cups fresh arugula
• 1 4 ounce package feta cheese, crumbled
• 1/2 cup or more dried cranberries
• 12 fresh basil leaves, torn
• 1/2 cup or more toasted pine nuts
• 3 tablespoons lemon juice
• 1 1/2 teaspoons salt
• 1 teaspoon freshly ground black pepper

Instructions

1. Bring water to boil in a large pot.
2. Add pasta and cook al dente, 8-10 minutes. Drain.
3. Place pasta on a large cookie sheet and toss with 3 tablespoons olive oil. Let cool.
4. Once the orzo is cool, place in a large serving bowl.
5. Add the arugula, feta cheese, cranberries, basil, pine nuts, lemon juice, remaining olive oil, salt and pepper.
6. Toss lightly.
7. Keep in refrigerator until ready to serve. This also can be served at room temperature. Delicious!

Notes

Great for a tailgate or picnic

By KathyMillerTime