Elevate your salad experience with our Orzo Arugula Salad, a delightful mix of peppery greens, tangy cranberries, and zesty sun-dried red peppers, dressed in a homemade lemon basil vinaigrette.
This delicious salad is perfect for late summer and early fall. It’s got fresh greens and a homemade lemon basil vinaigrette, but also cranberries and toasted almonds. It’s a unique yet flavorful combination that I love and is perfect for a dinner party, a busy weeknight meal, or even as a holiday side.
Orzo arugula salad has many textures and flavors and would be delicious served with a Pork Roast, Oven-roasted turkey, or Crispy lemon pepper chicken. It’s a fresh, vibrant salad you will love!
Table of Contents
Why We Love This Salad
- The combination of sweet cranberries and tangy sun-dried red peppers give it that savory and sweet flavor to this salad.
- Arugula is packed with vitamins and antioxidants.
- Orzo’s softness perfectly complements the crispness of arugula and creates a satisfying mouthfeel.
Recipe Ingredients
- Baby Arugula: Offers a peppery, slightly bitter taste and a crisp texture.
- Sun-Dried Red Bell Peppers: These bring a sweet, tangy flavor.
- Dried Cranberries: Their sweet and tart flavor contrasts with their chewy texture.
See the recipe card for full information on ingredients and quantities.
Variations
- Add Vegetables: Enhance your Orzo Arugula Salad by adding a variety of vegetables. Include cherry tomatoes for sweetness, cucumbers for crunch, and red onions or radishes for a sharp flavor. Roasted asparagus, zucchini, or bell peppers add a smoky taste. Sun-dried tomatoes can introduce an intense, tangy flavor.
- Garnish Options: Toppings, like crumbled feta cheese or goat cheese for creaminess, toasted sesame or pumpkin seeds for crunch, and fresh herbs like chopped fresh basil, parsley, or dill, can provide a burst of freshness and color. Drizzle with balsamic glaze for sweetness and add chili flakes for heat. Finish with lemon zest shavings to amplify the citrus notes.
How to Make Orzo Arugula Salad
Step 1: Set a large saucepan with water over high heat and bring to a boil. Cook orzo according to the package’s instructions. Drain, rinse with cold water, then drizzle with olive oil. Set aside.
Step 2: In a large mixing bowl, combine arugula, bell peppers, cranberries, nuts, salt, and pepper.
Step 3: In a food processor or blender, combine all ingredients for the dressing and pulse until emulsified.
Step 4: Add cool orzo to greens. Toss with dressing and plate on a large platter or on individual salad plates. Serve with burrata.
Expert Tip
Let the Orzo Cool: For the perfect Orzo Arugula Salad, let the cooked orzo cool to room temperature before mixing with the arugula and other ingredients. This prevents the greens from wilting and maintains the salad’s fresh texture. Additionally, dress the salad just before serving to keep the arugula crisp and the nuts crunchy.
FAQs
If you are wanting to add in some more flavors and textures to this recipe some ingredients I would recommend would be spinach, chickpeas, parmesan cheese, broccoli, or even kalamata olives.
Absolutely! Whisking by hand is a great alternative. Start by combining the liquid ingredients, then gradually whisk in the oil to create an emulsion. This method might take a bit more effort but can yield a dressing just as smooth and well-blended as using a food processor.
Storage Info
STORE the Orzo Arugula Salad in an airtight container in the refrigerator, where it will stay good for up to 3-4 days. It’s best not to freeze this salad, as the fresh greens and dressing may not thaw well, losing their texture and flavor. If you have leftovers, you can enjoy them cold straight from the fridge.
A Few More Restaurant-Inspired Salads to Try
Orzo Arugula Salad Recipe
Ingredients
For the orzo:
- 1 cup uncooked orzo
- 2 tsp olive oil
For the salad:
- 5 oz. baby arugula or baby arugula blend - washed and dried
- 3 Tbsp chopped sun-dried red bell peppers in oil - chopped
- 1/4 cup dried cranberries
- 1/4 cup sliced almonds or pine nuts - toasted
- 1/4 tsp coarse kosher sea salt
- 1/4 tsp freshly ground black pepper
- 2 balls burrata or ⅓ c. ricotta cheese
For the dressing:
- 1/4 cup fresh lemon juice + 1 tsp. lemon zest
- 1/4 cup olive oil
- 1/2 tsp dijon mustard
- 1 clove garlic
- half a small shallot
- 1 tsp sugar
- 8 basil leaves
- 1/4 tsp coarse kosher sea salt
- pinch ground black pepper
Instructions
- Set a large saucepan with water over high heat and bring to a boil. Cook orzo according to the package's instructions. Drain, rinse with cold water, then drizzle with olive oil. Set aside.
- In a large mixing bowl, combine arugula, bell peppers, cranberries, nuts, salt, and pepper.
- In a food processor or blender, combine all ingredients for the dressing and pulse until emulsified.
- Add cool orzo to greens. Toss with dressing and plate on a large platter or on individual salad plates. Serve with burrata.
Is the calories per serving correct…1180?
Hi Lora, I have updated the nutrition, but yes, for 2 large salads, one serving is 1,186 calories. For 4 side salads, each serving is 593 calories.
Does the nutrition content contain the burrata?
Yes, it includes 4 oz. of burrata cheese.
This is my go to salad. Always gets rave reviews. Thanks for sharing it.
Hi, question; I’m making this salad for thanksgiving and would like to know, do I chop up the buratta? Looking at the picture it seems to be in a ball still and I don’t see how you can serve it that way unless each person cuts a hunk off the ball. Thank you!
Hi, you can serve this in individually or from a serving bowl. If using a serving bowl, you can just cut up the buratta into individual pieces on the top of the salad and let everyone grab one.
Thank you!! I chopped up the buratta and served it in the bowl with the salad, a lot like the way you presented it in your picture. What a fantastic combination of ingredients in this salad! I can’t get over how delicious the dressing is, I doubled it and would recommend that. This is a keeper 💥
An easy, great salad. The perfect mid-week meal. Thanks for the recipe!
Thanks for trying it!
I just want to remark on the dressing which is OUTSTANDING! I’m making another batch tonight and doubling it… Also making this salad again but serving it with baked salmon. I don’t trust a lot of recipes, so I thank you for making a reliable recipe which I know I’ll be making for years to come.
I’m so glad you decided to give it a try. Serving it with salmon sounds delicious!