Description
This zesty Orzo Arugula Salad combines tender pasta with peppery greens for the perfect light lunch or side dish that tastes like summer in every bite.
Ingredients
Scale
- 1½ cups (300g) dry orzo pasta
- 4 cups (120g) fresh arugula, loosely packed
- 1 pint (300g) cherry tomatoes, halved
- 1 medium cucumber, diced (about 1 cup)
- ½ cup (75g) red onion, thinly sliced
- ¾ cup (110g) kalamata olives, pitted and halved
- 1 cup (150g) feta cheese, crumbled
- ¼ cup (35g) pine nuts, toasted
- ⅓ cup (80ml) extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Cook orzo according to package directions until al dente (7-9 minutes). Drain and rinse under cold water.
- While pasta cooks, make the dressing by whisking together olive oil, lemon juice, lemon zest, garlic, Dijon, honey, oregano, salt, and pepper in a small bowl.
- Transfer cooled orzo to a large bowl and toss with half the dressing.
- Add tomatoes, cucumber, red onion, and olives to the orzo. Mix gently to combine.
- Just before serving, add arugula to the pasta mixture and drizzle with remaining dressing. Toss gently to coat.
- Fold in feta cheese and toasted pine nuts. Adjust seasoning if needed and serve at room temperature or slightly chilled.