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Orzo Arugula Salad with Lemon Basil Vinaigrette | lifemadesimplebakes.com
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4.84 from 6 votes

Orzo Arugula Salad with Lemon Basil Vinaigrette

A zesty, peppery orzo arugula salad topped with sweet and tangy cranberries, sun-dried red peppers and a homemade lemon basil vinaigrette.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Salads & Sides
Cuisine: American
Servings: 2 large salads or 4 side salads
Author: Natalie Dicks

Ingredients

For the orzo:

  • 1 c. 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 c. dried cranberries
  • 1/4 c. 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 c. fresh lemon juice + 1 tsp. lemon zest
  • 1/4 c. 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, 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, 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: https://www.delallo.com/shop/delallo-sweet-tangy-sun-dried-peppers