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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
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Lunch, Salad
Servings 4 servings

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.

Nutrition Facts

Calories: 376kcalCarbohydrates: 35gProtein: 10gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gCholesterol: 6mgSodium: 306mgPotassium: 329mgFiber: 2gSugar: 5gVitamin A: 726IUVitamin C: 15mgCalcium: 150mgIron: 2mg
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