In my family, we love salads because they’re an interesting way to blend many different flavors. This orzo salad is one of our favorites—it tastes delicious served either warm or cool.

Ingredients

• 1 cup uncooked orzo pasta
• 6 cups fresh arugula
• 1/2 cup crumbled feta cheese
• 1/2 cup sliced almonds, toasted
• 1/2 cup dried cherries or dried cranberries
• 2 tablespoons extra virgin olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• lemon wedges, optional

Directions

1. Cook pasta according to package directions for al dente. Drain orzo; rinse with cold water and drain well. In a large bowl, combine arugula, feta, almonds, cherries, oil, salt and pepper. Add orzo; toss to coat. If desired, serve with lemon wedges.