Amy is on vacation this week, so we are pulling up this favorite recipe from our archive. This Tri-Colored Orzo Salad is something we make at least twice a month during hot weather. And, is the perfect accompaniment for grilled food.

This is a favorite salad that Amy says she makes whenever she has a BBQ or just needs an easy, tasty, goes-with-anything side dish. This recipe is adapted from Giada De Laurentiis. Every time she makes it people ask for the recipe.

The key is to use good quality olive oil. Try this tonight with anything grilled and any leftovers are great as a light lunch the next day!

Tri-Colored Orzo Salad
Recipe adapted from Giada De Laurentis and Foodnetwork.com
Yields 4 to 6 servings

Ingredients
1 pound orzo pasta
3 tablespoons extra-virgin olive oil, plus 1/4 cup
2 cups fresh arugula or Spring Mix (about 3 ounces)
3/4 cup crumbled ricotta salata cheese (or feta cheese or Queso Fresco)
1/2 cup dried cherries
12 fresh basil leaves, torn
1/4 cup toasted pine nuts
3 tablespoons lemon juice
1 1/2 teaspoon salt
1 teaspoon freshly ground black pepper

Directions
Boil the pasta
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally until tender but still firm to the bite (about 8 to 10 minutes).

Drain and cool the pasta
Drain the pasta and spread it out onto a large cookie sheet. Drizzle the pasta with 3 tablespoons olive oil, toss, spread it out again, and set aside to cool.

Make the salad
Once the orzo is cool, transfer it into to a large serving bowl. Add the all the remaining ingredients and toss the salad gently to combine.

Serve with a few whole basil leaves for garnish.