Description
For the Salad:
1 cup orzo pasta
2 cups fresh arugula, washed and dried
½ cup crumbled feta cheese
½ cup dried cranberries
¼ cup red onion, thinly sliced
¼ cup toasted walnuts, chopped (optional)
For the Lemon Vinaigrette:
3 tbsp olive oil
1 tbsp fresh lemon juice
1 tsp Dijon mustard
1 tsp honey
¼ tsp salt
¼ tsp black pepper
Directions:
Cook the Orzo: In a large pot, bring salted water to a boil. Add orzo and cook according to package instructions (about 8-10 minutes). Drain and rinse under
cold water to cool it down.
Prepare the Lemon Vinaigrette: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper until well combined.
Assemble the Salad: In a large mixing bowl, combine the cooled orzo, arugula, crumbled feta, dried cranberries, and red onion.
Drizzle the lemon vinaigrette over the salad and toss to combine evenly. If desired, add toasted walnuts for some extra crunch.
Serve immediately, or chill in the fridge for about 20 minutes for a refreshing cold salad. Enjoy!
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 280 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect results every time.
- Cook the Pasta: Bring a large pot of generously salted water to a rolling boil. Add the orzo and stir immediately to prevent sticking. Cook for 8-10 minutes or until al dente, as per package directions.
- Cool the Orzo: Drain the cooked orzo in a colander and immediately rinse it under cold running water. This stops the cooking process and cools the pasta quickly, ensuring it doesn’t become mushy.
- Toast the Walnuts (Optional): While the orzo cooks, place chopped walnuts in a dry skillet over medium heat. Toast for 3-5 minutes, stirring frequently, until fragrant. Remove from the pan to cool.
- Make the Dressing: In a small bowl or jar, combine the olive oil, fresh lemon juice, Dijon mustard, honey, salt, and pepper. Whisk vigorously or shake until the mixture is fully emulsified and creamy.
- Combine Ingredients: In your large serving bowl, add the cooled orzo, arugula, crumbled feta, dried cranberries, and thinly sliced red onion.
- Toss and Serve: Pour the lemon vinaigrette over the salad. Gently toss everything together until evenly coated. Fold in the toasted walnuts last to preserve their crunch.
Serving Suggestions
This versatile salad pairs beautifully with various dishes. Serve it as a bright side to grilled chicken, salmon, or lamb chops. For a vegetarian lunch, add a can of drained and rinsed chickpeas to make it more substantial. It’s perfect for picnics and potlucks, as it travels well and doesn’t wilt easily. Consider serving it in individual lettuce cups for an elegant appetizer presentation.
How-to Summary
Cook and cool orzo pasta. Whisk together a simple lemon-honey vinaigrette. In a large bowl, combine orzo with arugula, feta, cranberries, and red onion. Toss with the dressing, add optional walnuts for crunch, and serve chilled or immediately.
Frequently Asked Questions
Can I make this salad ahead of time? Yes, for best results, prepare the orzo and dressing separately. Combine all components, except the arugula, up to a day in advance. Add the arugula and toss with dressing just before serving to keep it fresh.
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 prevent the red onion from being too pungent? Soak the thinly sliced red onion in a bowl of cold water for 10 minutes before adding it to the salad. This mellows its sharp flavor.
Can I use a different cheese? Absolutely. Goat cheese or shaved Parmesan are excellent substitutes for the feta if you prefer a different tangy profile.
Is there a substitute for honey in the vinaigrette? For a vegan version, use maple syrup or agave nectar. You can also omit the sweetener entirely for a more tart dressing.
Common Mistakes to Avoid
- Overcooking the Orzo: Cook only to al dente. Mushy pasta will ruin the salad’s texture.
- Skipping the Rinse: Not rinsing the hot orzo stops the cooking and cooling process, which can lead to a gummy, warm salad that wilts the arugula.
- Adding Dressing Too Early: If preparing ahead, dress the salad just before serving. The acid in the lemon juice will wilt the arugula over time.
- Using Bottled Lemon Juice: Fresh lemon juice is crucial for the vinaigrette’s bright, vibrant flavor. Bottled juice tastes flat and artificial.
- Not Toasting the Walnuts: Toasting nuts is essential for deepening their flavor and adding a superior crunch. Raw walnuts can taste bitter.
Conclusion
This Orzo Arugula Salad with Lemon Vinaigrette is a celebration of textures and flavors, combining chewy pasta, peppery greens, sweet cranberries, and tangy feta. Its simplicity is its strength, making it an effortlessly impressive dish for any occasion. By following the step-by-step guide and avoiding common pitfalls, you’ll create a reliably delicious salad that is sure to become a staple in your recipe collection. Enjoy the process and the delightful results!