Arugula Orzo Salad

Name: Arugula Orzo Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings
Ingredients: 8 ounces orzo pasta {try whole wheat for a healthier version} (cooked according to package); 4 cups arugula (lightly packed); 1 1/2 cups cucumber (diced); 1 1/2 cups cherry tomatoes (halved); 1/2 cup feta cheese (crumbled); 1/2 red onion (thinly sliced); 1/2 cup fresh basil leaves (chopped); 1/4 cup fresh parsley (chopped); 1/4 cup extra virgin olive oil; 1 tablespoon red wine vinegar; 1 tablespoon lemon juice; 1 tablespoon dijon mustard; 2 garlic cloves (minced); 1 teaspoon dried oregano; 1 teaspoon honey; 1/4 teaspoon sea salt; 1/8 teaspoon black pepper

Arugula Orzo Salad is a light salad that mixes together orzo with peppery arugula, cherry tomatoes, cucumbers, red onion, creamy feta cheese, fresh basil and is mixed with a Greek style dressing. This salad is the perfect addition to a meal or can be a meal on its own.

Prep15 min
Cook10 min
Total25 min
Makes6 servings
Calories281

Ingredients

6 servings

8 ounces orzo pasta {try whole wheat for a healthier version} (cooked according to package)
4 cups arugula (lightly packed)
1 1/2 cups cucumber (diced)
1 1/2 cups cherry tomatoes (halved)
1/2 cup feta cheese (crumbled)
1/2 red onion (thinly sliced)
1/2 cup fresh basil leaves (chopped)
1/4 cup fresh parsley (chopped)

For the dressing:

1/4 cup extra virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon lemon juice
1 tablespoon dijon mustard
2 garlic cloves (minced)
1 teaspoon dried oregano
1 teaspoon honey
1/4 teaspoon sea salt
1/8 teaspoon black pepper

Method

1
Cook the orzo according to packet directions. Drain, and rinse with cold water until cooled. Set aside.
2
To make the dressing, add the olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, dried oregano, salt and pepper to a small mixing bowl. Whisk with a fork or small whisk until well combined. Taste and add more spices to your liking.
3
To assemble the salad, add the cooked and cooled orzo, arugula, chopped cucumber, halved cherry tomatoes, crumbled feta, sliced onion and basil leaves to a large mixing bowl. Gently toss.
4
Drizzle the dressing over the salad and mix gently until everything is well combined and coated in the dressing. Transfer the salad to a large salad bowl to serve.

Notes

The cooked orzo can be left to cool on its own, but rinsing it under cold water will cool it far quicker and helps stop it from clumping. Spreading it on a large baking sheet works too. Cool the orzo completely before combining it with the arugula. Warm pasta wilts arugula fast and turns it soggy within minutes. If you're bringing this with you, wait to toss the dressing into the salad until you arrive so the arugula doesn't get too soft and wilted. Store in an airtight container in the fridge for up to 4 days. The orzo absorbs a good amount of the dressing as it sits, so add a little extra dressing or a splash of olive oil and lemon juice before serving leftovers. For meal prep, keep the arugula and dressing separate from the orzo and vegetables until ready to serve.