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Orzo and Arugula Salad

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ccb1122

Whole wheat orzo and veggies in a unique cold summer salad. Garnish with Parmesan cheese and slivered almonds.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 649 kcal
  • 32%
  • Fat:
  • 36.5 g
  • 56%
  • Carbs:
  • 68.9g
  • 22%
  • Protein:
  • 14 g
  • 28%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 278 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
  3. 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.
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Reviews

MMOORHOUSE
0
1/26/2013

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.....only because that's what I happened to have on hand. I will definitely make this again!