Arugula Orzo Salad Recipe with Lemon Vinaigrette

This deliciousย Arugula Orzo Saladย is the ultimate crowd-pleaser, perfect for any time of year! With tender orzo, peppery arugula, juicy cherry tomatoes, and nutty toasted pine nuts, every single bite delivers a burst of freshness, tied together with a tangy, homemade vinaigrette. Whether you’re looking for a light lunch, a perfect side dish, or a star-worthy addition to your recipe card, this spring orzo salad will have everyone asking for seconds.

If you’re looking for more summery recipes, check out my Mediterranean shrimp and orzo salad, burrata caprese salad, or trofie al pesto.

Why Youโ€™ll Love This Recipe

  • Easy and Elegant:ย This salad feels fancy enough for a dinner party but comes together in no time for a quick weeknight meal.
  • Versatile and Customizable:ย Enjoy it as a light lunch, pair it with grilled chicken or salmon for a main dish, or swap in your favorite greens and toppings.
  • Fresh and Flavorful:ย The bright lemon juice, peppery arugula, and toasted pine nuts give this dish a fresh flavor youโ€™ll crave.

Ingredients

Ingredients for arugula orzo salad.
  • Orzo:ย A tender, short pasta thatโ€™s perfect for salads. Cook toย al denteย in a large pot of salted water for the best texture.
  • Arugula:ย This peppery leafy green adds a delicious bite. Look for bright, fresh greens at the grocery store or farmers market.
  • Cherry Tomatoes:ย Sweet and juicy, these burst with freshness. Grape tomatoes work as a great alternative.
  • Parmesan Cheese:ย Shaved for the perfect texture; buy a wedge and shave it yourself for extra flavor.
  • Toasted Pine Nuts:ย These add a nutty crunch. Toast them over medium heat and keep a close eyeโ€”they brown quickly!
  • Red Onion (Optional):ย Adds a sharp, savory kick. Thinly slice it and soak in cold water for a few minutes to mellow the bite.
  • Lemon Juice:ย Fresh-squeezed for brightnessโ€”donโ€™t skip this! Roll the lemon on the counter before juicing to get the most out of it.
  • Extra Virgin Olive Oil:ย Use a high-quality oil for the vinaigrette; it makes all the difference.
  • Dijon Mustard:ย Adds a little bit of tang and helps emulsify the dressing.
  • Balsamic Vinegar:ย A touch of sweetness that balances the lemon juice in the dressing.
  • Honey:ย Just a little bit of sweetness to round out the flavors. Use maple syrup for a vegan option. I use Maple Syrup because toddlers like my daughter cannot have honey.

Ingredient Substitutions

  • Greens:ย Swap arugula for baby spinach or mixed fresh greens for a milder flavor.
  • Cheese:ย Replace Parmesan with creamy feta cheese or vegan feta for a dairy-free option.
  • Nuts:ย Use sunflower seeds or chopped almonds instead of pine nuts for a more budget-friendly crunch.
  • Tomatoes:ย Try sun-dried tomatoes for a richer, sweeter flavor profile.

Ingredient Additions

  • Kalamata Olives:ย Add a briny, savory punch to the salad.
  • Artichoke Hearts:ย A Mediterranean-inspired addition that pairs perfectly with the vinaigrette.
  • Mint Leaves or Fresh Basil Leaves:ย Add a burst of freshness and extra flavor.
  • Goat Cheese:ย Crumble in some soft goat cheese for a creamy twist.

Step by Step Instructions

Cooking orzo for an arugula orzo salad.

Cook the orzo: Cook 1 cup of orzo according to the package instructions. Drain and rinse with cold water to cool it down and prevent sticking.

Toasting pine nuts for an arugula orzo salad.

Toast the pine nuts: In a dry skillet over medium heat, toast 1/4 cup pine nuts until golden and fragrant, about 2-3 minutes. Watch closely to prevent burning.

Making vinaigrette for an arugula orzo salad.

ย Make the vinaigrette: In a small bowl or jar, whisk together 1/4 cup olive oil, 2 tablespoons lemon juice, 1 tablespoon balsamic vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, minced garlic, kosher salt, and black pepper. Adjust seasoning to taste.

Mixing ingredients for an arugula orzo salad.

Assemble the salad: In a large bowl, combine the cooled orzo, arugula, cherry tomatoes, shaved Parmesan, toasted pine nuts, and red onion (if using).

Preparing arugula orzo salad.

ย Toss and serve: Drizzle the vinaigrette over the salad and toss gently to coat. Serve immediately for the freshest taste.

Expert Tips

  • Cool the Orzo Properly:ย Rinse cooked orzo under cold water to stop cooking and prevent clumping.
  • Toast Pine Nuts Carefully:ย Toast over medium heat, stirring often, to bring out their nutty flavor without burning.
  • Balance the Dressing:ย Taste the vinaigrette before adding it to the salad and adjust the lemon juice or honey as needed.
  • Assemble Freshly:ย Toss the dressing with the salad just before serving to keep the arugula crisp.

Arugula orzo salad on a white serving platter.

Serving Suggestions

  • Wine Pairing:ย Pair this salad with a crisp Sauvignon Blanc or a light Rosรฉ for a delightful combo.
  • Make It a Main Dish:ย Add grilled chicken, shrimp, or salmon to transform it into a satisfying meal.
  • On a Charcuterie Board:ย Serve this alongside crusty bread and creamy feta cheese for a party-ready platter.
  • Seasonal Twist:ย In the summer, add fresh basil leaves, and in the winter, try roasted bell peppers or baby spinach.

Storage Instructions

  • Store any leftover salad in an airtight container in the fridge for up to 2 days.
  • If you plan to store the salad, keep the dressing separate and toss it with the salad just before serving to maintain the freshness of the arugula.
Arugula orzo salad on a white serving platter on a cutting board.

Arugula Orzo Salad Recipe with Lemon Vinaigrette

Allie Hagerty
Looking for a fresh and tangy salad? Try this Arugula Orzo Salad with cherry tomatoes and toasted pine nuts. Guaranteed to impress!
5 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Lunch, Salad
Cuisine American
Servings 4 servings
Calories 376 kcal

Equipment

  • Large pot
  • large mixing bowl
  • Dry skillet
  • Small bowl or jar

Ingredients
  

For the Salad:

  • 1 cup dry orzo
  • 4 cups fresh arugula
  • 1 cup cherry tomatoes halved
  • 1/3 cup shaved Parmesan cheese
  • 1/4 cup toasted pine nuts
  • 1/4 cup thinly sliced red onion optional

For the Vinaigrette:

  • 1/4 cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • 1 garlic clove finely minced
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon fresh cracked black pepper

Instructions
 

Cook the orzo:

  • Cook 1 cup of orzo in a large pot of salted water according to the packageโ€™s instructions, until al dente.
  • Drain and rinse under cold water to cool and prevent sticking.

Toast the pine nuts:

  • Heat a dry skillet over medium heat.
  • Add 1/4 cup pine nuts and toast, stirring frequently, until golden and fragrant, about 2-3 minutes.
  • Remove from heat immediately to avoid burning.

Make the vinaigrette:

  • In a small bowl or jar, whisk together 1/4 cup olive oil, 2 tablespoons lemon juice, 1 tablespoon balsamic vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, and minced garlic.
  • Season with 1/4 teaspoon kosher salt and black pepper to taste.

Assemble the salad:

  • In a large mixing bowl, combine the cooled orzo, arugula, cherry tomatoes, Parmesan cheese, toasted pine nuts, and red onion (if using).

Toss and serve:

  • Drizzle the vinaigrette over the salad and toss gently to coat. Serve immediately for the freshest taste.

Notes

  • Cool the Orzo Properly:ย Rinse cooked orzo under cold water to stop cooking and prevent clumping.
  • Toast Pine Nuts Carefully:ย Toast over medium heat, stirring often, to bring out their nutty flavor without burning.
  • Balance the Dressing:ย Taste the vinaigrette before adding it to the salad and adjust the lemon juice or honey as needed.
  • Assemble Freshly:ย Toss the dressing with the salad just before serving to keep the arugula crisp.

Nutrition Facts

Calories: 376kcalCarbohydrates: 35gProtein: 10gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gCholesterol: 6mgSodium: 306mgPotassium: 329mgFiber: 2gSugar: 5gVitamin A: 726IUVitamin C: 15mgCalcium: 150mgIron: 2mg
Tried this recipe?Let us know how it was!

One Comment

  1. 5 stars
    Meal prepped this with grilled chicken and it was delicious for lunch! The arugula wilts and it gets even better the next day.

5 from 1 vote

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