Tricolor Salad with Orzo Pasta

Ingredients:

• 450 gr. orzo pasta (risoni)
• 3 tbsp. l. olive oil plus 1/4 tbsp.
• 2 cups arugula (about 100 g)
• 3/4 cup feta cheese
• 0.5 cups dried cherries
• 12 fresh basil leaves, torn
• 1/4 cup toasted pine nuts
• 3 tablespoons lemon juice
• 1.5 tsp salt
• 1 teaspoon ground black pepper

Preparation:

1. Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, for 8 to 10 minutes, until al dente.
   
   Drain the pasta and place it on a large baking sheet. Drizzle with 3 tablespoons of olive oil, toss, spread it evenly over the entire baking sheet, and let it cool.
2. Once the pasta has cooled, transfer it to a large serving bowl. Add the remaining ingredients, toss gently, and serve.