Orzo and Arugula Salad1 Reviews
- Prep: 15 min
- Cook: 10 min
- Ready In: 30 min
“Whole wheat orzo and veggies in a unique cold summer salad. Garnish with Parmesan cheese and slivered almonds.” - by ccb1122
Original recipe yields 8 servings
- Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain.
- Combine orzo, green onions, corn, cranberries, red bell pepper, almonds, basil, arugula, Parmesan cheese, salt, and ground black pepper in a large bowl; set aside.
- Whisk together balsamic vinegar, lemon juice, Dijon mustard, garlic, sugar, basil, canola oil, olive oil, salt, and ground black pepper to taste. Drizzle over orzo salad and toss to coat.
Amount Per Serving (8 total)
- 649 cal
- 36.5 g
- 68.9 g
Based on a 2,000 calorie diet
Reviews (1)Rate This Recipe
"I thought this was yummy! I did add bacon bits, which I thought added a little extra flavor. I did use a champagne mustard instead of dijon, and cranberry pear infused white balsamic vinegar.....onl..." See morey because that's what I happened to have on hand. I will definitely make this again!"
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