Description
1 cup orzo pasta
2 cups baby arugula
½ cup crumbled feta cheese
¼ cup red onion, thinly sliced
¼ cup fresh dill, chopped
½ cup cherry tomatoes, halved
¼ cup cucumber, diced
2 tablespoons capers (optional)
¼ cup toasted pine nuts (optional)
For the Dressing:
Zest and juice of 1 large lemon
¼ cup olive oil
1 tablespoon honey or maple syrup
1 teaspoon Dijon mustard
1 clove garlic, minced
½ teaspoon salt
¼ teaspoon black pepper
Directions:
Cook orzo according to package instructions. Drain, rinse with cold water, and let cool.
In a large bowl, toss together the cooled orzo, arugula, feta, red onion, dill, cherry tomatoes, cucumber, and capers (if using).
In a small bowl or jar, whisk together the lemon zest, lemon juice, olive oil, honey, Dijon mustard, garlic, salt, and black pepper.
Pour the dressing over the salad and toss to combine.
Garnish with toasted pine nuts if desired. Serve chilled or at room temperature.
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Kcal: 320 kcal per serving
Servings: 4
Step-by-Step Guide
Follow these detailed instructions for perfect results every time.
- Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo and cook according to package directions (typically 8-10 minutes) until al dente. Drain in a colander and rinse immediately with cold water to stop the cooking process. Let it cool completely.
- Prepare Ingredients: While the orzo cooks, prepare your vegetables and herbs. Thinly slice the red onion, chop the fresh dill, halve the cherry tomatoes, and dice the cucumber. Crumble the feta cheese.
- Make the Dressing: In a small bowl or jar, combine the lemon zest, lemon juice, olive oil, honey (or maple syrup), Dijon mustard, minced garlic, salt, and pepper. Whisk or shake vigorously until the dressing is fully emulsified.
- Assemble the Salad: In a large mixing bowl, combine the cooled orzo, baby arugula, crumbled feta, red onion, dill, tomatoes, cucumber, and capers (if using).
- Combine and Rest: Pour the dressing over the salad ingredients. Gently toss everything together until evenly coated. For best flavor, let the salad sit for 10-15 minutes before serving to allow the orzo to absorb the dressing.
- Garnish and Serve: Just before serving, sprinkle the toasted pine nuts (if using) over the top for added crunch and flavor.
Serving Suggestions
This versatile salad is perfect as a main dish for a light lunch or as a stellar side. Serve it alongside grilled chicken, salmon, or lamb chops for a complete meal. For a summery picnic or potluck, pack it in a sealed container—it travels beautifully. You can also stuff it into hollowed-out tomatoes or bell peppers for an elegant presentation.
How-to Summary
Cook and cool orzo. Chop all fresh vegetables and herbs. Whisk lemon dressing ingredients together. Combine all salad components in a large bowl, add dressing, and toss. Let rest briefly, then garnish with optional pine nuts before serving.
Frequently Asked Questions
Can I make this salad ahead of time? Yes, you can prepare it up to a day in advance. Store it covered in the refrigerator. Add the arugula and pine nuts just before serving to maintain their texture.
What can I use instead of orzo? Other small pastas like ditalini, small shells, or even couscous or quinoa work well as gluten-free alternatives.
How do I toast pine nuts? Place them in a dry skillet over medium-low heat. Stir frequently for 3-5 minutes until they become fragrant and lightly golden. Watch closely as they burn easily.
Is there a substitute for feta cheese? Goat cheese or ricotta salata would be excellent alternatives. For a dairy-free version, use a firm, brined vegan cheese or simply omit it.
How should I store leftovers? Store in an airtight container in the refrigerator for up to 3 days. The orzo will continue to absorb the dressing, so you may wish to refresh it with a small squeeze of lemon juice before serving again.
Common Mistakes to Avoid
- Not Cooling the Orzo: Adding warm orzo will wilt the arugula and melt the feta. Ensure it is completely cool.
- Overlooking the Dressing Balance: Taste your dressing before adding it. Adjust the acid (lemon), sweetness (honey), or salt to your preference.
- Using Wilted Herbs: Fresh dill is key. Avoid dried dill, as it lacks the bright, vibrant flavor this salad needs.
- Skipping the Resting Time: Rushing to serve immediately doesn’t allow the flavors to meld. A brief rest is crucial.
Conclusion
This Orzo Arugula Salad with Lemon Dressing is a celebration of fresh, vibrant flavors and textures, ready in just 20 minutes. Its perfect balance of tangy, salty, and sweet makes it a foolproof dish for any occasion. By following the step-by-step guide and avoiding common pitfalls, you’ll create a stunning salad that is sure to impress. Enjoy the simplicity and delicious results!
