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: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 649 Calories

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

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 oils, balsamic vinegar, lemon juice, Dijon mustard, garlic, sugar, and remaining 1/2 teaspoon basil in a medium bowl until dressing is well combined. Season with salt and pepper.

Step 4

Drizzle dressing over salad and toss to coat.