Orzo Arugula Salad

This is a terrific side dish, but you can also add chopped chicken to it to make a complete, delicious meal!

Ingredients
• 1 cup orzo
• 4 oz (really, to taste) arugula, spinach, or mixed greens
• 12 fresh basil leaves cut in slivers for even distribution (I frequently leave this out due to lack of basil)
• 1/2 cup dried cherries, chopped (cranberries work well, too)
• 3/4 cup crumbled feta
• 1/4 cup pine nuts

Dressing
• 1/4 cup olive oil
• Juice of 1 lemon
• Salt and pepper

Directions
1. Cook orzo for 9 minutes in salted water, then drain and spread out on a cookie sheet to cool. You’ll need to drizzle it with a bit of oil oil to keep it from sticking together.
2. Toast pine nuts for two minutes
3. Combine all ingredients, then add dressing.

Notes
I’m pretty sure Giada gets the credit for the recipe.

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