Orzo and Arugula Salad

Orzo and Arugula Salad

This orzo salad with arugula is full of great textures, from crisp veggies to crunchy nuts and dried fruit, and features a zesty balsamic dressing.

Preparation Time
15 mins
Cooking Time
15 mins
Total Time
30 mins
Calories
649 Calories

Recipe Instructions

Step 1
Bring a large pot of lightly salted water to a boil. Cook orzo in boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes. Drain.
Step 2
Combine cooked orzo, bell pepper, green onions, corn, cranberries, almonds, arugula, Parmesan cheese, 2 teaspoons basil, salt, and pepper in a large bowl; set salad aside.
Step 3
Whisk together canola oil, olive oil, balsamic vinegar, lemon juice, Dijon mustard, garlic, sugar, and remaining 1/2 teaspoon basil until dressing is well combined. Season with salt and pepper.
Step 4
Drizzle dressing over orzo salad and toss to coat.

Ingredients

  • 1 cup sliced almonds
  • 2 tablespoons lemon juice
  • 1 cup dried cranberries
  • 1 teaspoon white sugar
  • 1 red bell pepper, diced
  • salt and ground black pepper to taste
  • 2 teaspoons minced garlic
  • 2 teaspoons dried basil
  • 2 tablespoons Dijon mustard
  • 1 cup frozen corn
  • 1 bunch green onions, sliced
  • 1 cup arugula
  • 1 (16 ounce) package whole-wheat orzo pasta
  • 0.5 cup shredded Parmesan cheese
  • 0.5 cup olive oil
  • 0.5 cup canola oil
  • 0.33333334326744 cup white balsamic vinegar

Categories

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