Description
1 cup orzo pasta
2 cups baby arugula
1/2 cup feta cheese, crumbled
1/2 cup Greek yogurt
1 tablespoon lemon juice
1 teaspoon lemon zest
1 tablespoon extra virgin olive oil
1 garlic clove, minced
1/4 cup fresh dill, chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
Directions
Cook orzo according to package instructions until al dente. Drain and rinse under cold water.
In a small bowl, whisk together Greek yogurt, lemon juice, lemon zest, olive oil, garlic, salt, black pepper, and red pepper flakes.
In a large bowl, combine cooked orzo, arugula, feta cheese, and fresh dill.
Pour the Greek yogurt dressing over the salad and toss to combine.
Serve immediately or chill for 15 minutes to allow flavors to meld.
Prep Time: 10 minutes, Cooking Time: 10 minutes, Total Time: 20 minutes, Kcal: 290 per serving, Servings: 4
Step-by-Step Guide
Follow these detailed instructions for a perfect Orzo Salad with Arugula and Feta.
- Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to the package directions, typically 8-10 minutes, until it is al dente (firm to the bite).
- Cool the Pasta: Once cooked, drain the orzo in a colander. Immediately rinse it under cold running water to stop the cooking process and cool it down completely. This prevents the pasta from becoming mushy and ensures a refreshing salad.
- Prepare the Dressing: While the orzo cooks, make the creamy lemon dressing. In a small bowl, combine the Greek yogurt, extra virgin olive oil, fresh lemon juice, lemon zest, and minced garlic clove. Whisk vigorously until the mixture is smooth and emulsified. Season with salt, black pepper, and optional red pepper flakes.
- Combine Salad Ingredients: In a large mixing bowl, add the cooled orzo, fresh baby arugula, crumbled feta cheese, and chopped fresh dill.
- Toss and Marinate: Pour the prepared Greek yogurt dressing over the salad ingredients. Using a large spoon or spatula, gently toss everything together until the orzo and arugula are evenly coated with the dressing.
- Rest and Serve: For the best flavor, cover the bowl and let the salad chill in the refrigerator for at least 15 minutes. This allows the pasta to absorb the dressing and the flavors to meld beautifully.
Serving Suggestions
This versatile salad shines as a light main course or a stellar side dish. For a complete meal, serve it alongside grilled chicken, salmon, or shrimp. It’s perfect for picnics and potlucks, as it travels well. For presentation, garnish with an extra sprinkle of feta, a few whole dill fronds, and a drizzle of olive oil just before serving.
How-to Summary
Boil and cool orzo pasta. Whisk together Greek yogurt, lemon, garlic, and spices to create a creamy dressing. In a large bowl, combine the orzo with arugula, feta, and dill. Toss with the dressing and chill briefly before serving for optimal flavor.
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. If possible, add the arugula just before serving to keep it from wilting.
What can I use instead of Greek yogurt?
A good quality, full-fat mayonnaise or a dairy-free yogurt alternative can be used. The flavor profile will change slightly, but it will remain creamy.
Is there a substitute for fresh dill?
Fresh mint or parsley would be excellent alternatives, offering a different but equally refreshing herbal note.
How do I prevent the pasta from sticking together after rinsing?
After rinsing under cold water, toss the orzo with a tiny amount of olive oil to coat it lightly. This creates a barrier that prevents clumping.
Can I add protein to this salad?
Absolutely. Grilled chicken, chickpeas, canned tuna, or flaked salmon would all be fantastic additions to make it more filling.
Common Mistakes to Avoid
- Overcooking the Orzo: Mushy pasta will ruin the salad’s texture. Always cook to al dente and cool it promptly.
- Skipping the Rinse: Not rinsing the cooked orzo leaves it warm and sticky, causing it to absorb too much dressing and become gummy.
- Using Wilted Greens: Ensure your arugula is fresh and crisp. Soggy greens will make the entire salad limp.
- Not Tasting for Seasoning: Always taste the finished salad and adjust salt, pepper, or lemon juice as needed before serving.
Conclusion
This Orzo Salad with Arugula and Feta is a testament to how simple ingredients can create a dish bursting with vibrant, tangy, and creamy flavors. It’s incredibly quick to prepare, endlessly adaptable, and perfect for any occasion, from a busy weeknight dinner to a festive gathering. By following the step-by-step guide and avoiding common pitfalls, you’ll have a crowd-pleasing salad ready in just 20 minutes.
