Arugula Orzo Salad Recipe with Lemon Vinaigrette
Fresh, vibrant, and endlessly versatile, my arugula and orzo salad is the kind of side everyone loves. Tender orzo pasta pairs with peppery arugula, sweet cherry tomatoes, and nutty toasted pine nuts, all finished with a zippy homemade vinaigrette. No feta needed, and it comes together injust 20 minutes
I love this orzo pasta salad recipe – it’s bright and lemony and easy to serve with so many great summer dishes. Summer is my favorite season for cooking because, like this salad, so much of what I make is about taking simple ingredients and elevating them. Another recipe similar to this dish is my Mediterranean shrimp and orzo salad! It’s not a dinner side salad like this recipe, but it is something hearty enough to meal prep! It’s really refreshing – I most often enjoy it for lunch during the warmer months. If you’re looking for more nourishing salad and bowl recipes I have a few like my tomato and onion salad!
Ingredients
- Orzo: A tender, short pasta that’s perfect for salads. Cook to al dente in a large pot of salted water for the best texture. Love orzo? Try my orzo al limone!
- Arugula: This peppery leafy green adds a delicious bite. Look for bright, fresh greens at the grocery store or farmers market.
- Cherry Tomatoes: Sweet and juicy, these burst with freshness. Grape tomatoes work as a great alternative.
- Parmesan Cheese: Shaved for the perfect texture; buy a wedge and shave it yourself for extra flavor.
- Toasted Pine Nuts: These add a nutty crunch. Toast them over medium heat and keep a close eye—they brown quickly!
How to Make my Arugula Orzo Pasta Salad Recipe
- 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.
2. 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.
3. 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.
4. Assemble the salad: In a large bowl, combine the cooled orzo, arugula, cherry tomatoes, shaved Parmesan, toasted pine nuts, and red onion (if using).
5. Toss: Drizzle the vinaigrette over the salad and toss gently to coat.
6. Serve: Serve immediately for the freshest taste.
Expert Tips from My Kitchen
- Cool the Orzo Properly: Rinse cooked orzo under cold water to stop cooking and prevent clumping.
- Toast Pine Nuts Carefully: Toast over medium heat, stirring often, to bring out their nutty flavor without burning.
- Balance the Dressing: Taste the vinaigrette before adding it to the salad and adjust the lemon juice or honey as needed.
- Assemble Freshly: Toss the dressing with the salad just before serving to keep the arugula crisp.
Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Arugula Orzo Salad Recipe with Lemon Vinaigrette
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 package’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: Rinse cooked orzo under cold water to stop cooking and prevent clumping.
- Toast Pine Nuts Carefully: Toast over medium heat, stirring often, to bring out their nutty flavor without burning.
- Balance the Dressing: Taste the vinaigrette before adding it to the salad and adjust the lemon juice or honey as needed.
- Assemble Freshly: Toss the dressing with the salad just before serving to keep the arugula crisp.
Meal prepped this with grilled chicken and it was delicious for lunch! The arugula wilts and it gets even better the next day.