Orzo Arugula Salad Recipe

4.82 from 66 votes

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.

Prep Time10

Cook Time20

Total Time30

Course: Salads & Sides

Cuisine: American

Diet: Vegetarian

Servings: side salads

Calories: 598kcal

Author: Andrea

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 1/3 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.

Notes

These are the bell peppers I used.

This recipe makes 2 large salads or 4 side salads. Nutritional information is for 1 side salad.

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.

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.

Nutrition