Lemon Arugula Orzo Salad
A refreshing and filling salad made with orzo, arugula, and a bright lemon dressing, perfect for any meal.
Ingredients
Main ingredients
- 1 cup Orzo pasta
- 4 cups Arugula
- 1 tablespoon Lemon zest
- 1 tablespoon Lemon juice
- 2 tablespoons Olive oil
- 1 clove Garlic (fresh or grated)
- 1/4 cup Parmesan (shaved or grated)
- to taste Salt and black pepper
Optional add-ins
- 1/2 cup Diced cucumber or toasted nuts For crunch
- 1/2 cup Chickpeas or white beans For protein
- 1/2 cup Cherry tomatoes or roasted red peppers For extra color
- 1/4 cup Kalamata olives or capers For salty pops
- a handful Basil, parsley, or dill For herbs
Instructions
Cooking Orzo
- Cook the orzo in salted water until it is just tender. Drain it well.
Preparing the Dressing
- While the orzo cooks, stir together olive oil, lemon juice, lemon zest, garlic, salt, and pepper.
- If you like it extra lemony, add a little more zest instead of more juice.
Mixing the Salad
- Toss the warm orzo with about two thirds of the dressing.
- Let it cool for 5 to 10 minutes, then fold in arugula and Parmesan.
- Add extra dressing as needed.
Final Taste Adjustments
- Taste and adjust, usually adding one more pinch of salt and a squeeze of lemon right at the end.
Notes
This salad can be made ahead, but arugula is delicate, so store it separately to keep it fresh.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 35gProtein: 7gFat: 10gSaturated Fat: 2gSodium: 250mgFiber: 3gSugar: 1g