Tri Colore Orzo Salad

This is a great salad to make for a crowd because it makes A LOT!  We had it with steaks at a dinner party with 6 guests and had leftovers for 3 days afterward!  The sweet dried cherries, the salty feta and the peppery bite of the arugula make it a perfect accompaniment to any grilled meat or as a tasty light lunch!  Enjoy!

Tri Colore Orzo Salad (adapted from foodnetwork.com)

1 lb. orzo pasta
1/2 c. extra virgin olive oil
1/2 c. freshly squeezed lemon juice
1 t. salt
1 t. black pepper
3/4 c. feta cheese, crumbled
1/4 cup fresh basil, chopped
5 oz. baby arugula
1/2 c. pine nuts, toasted
1 c. dried cherries

Cook pasta according to package directions and place in a large bowl.  While the pasta is cooking combine the olive oil, lemon juice, salt and pepper in a small bowl and whisk to combine.  Pour the dressing over the hot pasta and toss to combine.  Allow the pasta to cool to room temperature, tossing occasionally so the pasta doesn't stick together.  When the pasta is cooled, add the remaining ingredients and toss to combine.  Taste for seasoning and refrigerate until ready to serve.  This can be served cold or at room temperature.

12 servings (312 calories each serving) according to my calculator on loseit.com