Description
1 cup orzo pasta
1 tbsp olive oil
1 cup fresh arugula, chopped
½ cup crumbled feta cheese
½ cup Greek yogurt
1 tbsp fresh dill, chopped
1 tbsp lemon juice
Salt and black pepper, to taste
Directions:
Cook the orzo pasta according to package instructions, then drain and rinse under cold water.
In a large bowl, combine the cooked orzo, olive oil, arugula, crumbled feta, and Greek yogurt.
Stir in the fresh dill, lemon juice, salt, and black pepper. Toss gently to combine.
Chill in the refrigerator for 15 minutes before serving, or serve immediately at room temperature.
Enjoy as a refreshing side dish or light meal!
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 Orzo Salad with Arugula and Feta every time.
- Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to package directions (typically 8-10 minutes) until al dente. Avoid overcooking, as the pasta will continue to soften slightly when mixed with the other ingredients.
- Cool the Pasta: Once cooked, drain the orzo in a colander. For a salad with distinct, non-sticky pasta, rinse it thoroughly under cold running water. This stops the cooking process and removes excess starch.
- Prepare the Greens: While the orzo cooks, wash and thoroughly dry your fresh arugula. Chop it roughly if the leaves are large. This ensures even distribution throughout the salad.
- Combine the Base: In a large mixing bowl, add the cooled, drained orzo. Drizzle with the olive oil and toss to coat. This helps prevent clumping.
- Add Remaining Ingredients: To the orzo, add the chopped arugula, crumbled feta cheese, Greek yogurt, fresh dill, and lemon juice.
- Season and Mix: Season generously with salt and freshly ground black pepper. Gently toss all ingredients together until the yogurt and lemon juice create a creamy, uniform coating.
- Rest and Serve: For best flavor, cover the bowl and let the salad chill in the refrigerator for at least 15 minutes. This allows the flavors to meld.
Serving Suggestions
This versatile salad shines in multiple settings. Serve it as a light vegetarian main course for lunch. It pairs beautifully as a side dish with grilled chicken, fish like salmon, or lamb chops. For a picnic or potluck, pack it in a sealed container and keep it cool. Garnish with extra dill sprigs, a sprinkle of feta, or a drizzle of olive oil just before serving for an elegant touch.
How-to Summary
Boil and cool orzo pasta. In a large bowl, combine it with olive oil, chopped arugula, feta, Greek yogurt, dill, lemon juice, salt, and pepper. Toss gently, then chill for 15 minutes to let flavors combine 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. The arugula may wilt slightly, so for the best texture, you can fold it in just an hour or two before serving.
What can I use instead of Greek yogurt?
For a similar tangy creaminess, you can substitute with an equal amount of sour cream or a thick, plain dairy-free yogurt alternative.
Is there a substitute for arugula?
Absolutely. Baby spinach, chopped kale, or fresh parsley can be used if you prefer a milder or different green.
How should I store leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Stir before serving again, as the dressing may settle.
Can I add protein to make it a full meal?
Certainly. Add a can of drained and rinsed chickpeas, flaked tuna, grilled shrimp, or shredded rotisserie chicken to transform it into a hearty, protein-packed meal.
Common Mistakes to Avoid
- Skipping the Rinse: Not rinsing the cooked orzo under cold water will result in a gummy, clumped-together salad.
- Over-mixing: Stirring too vigorously can break down the arugula and feta, making the salad mushy. Fold ingredients gently.
- Underseasoning: Pasta salads need bold seasoning. Taste and adjust salt, pepper, and lemon juice after mixing.
- Serving Immediately: Skipping the 15-minute chill time means the flavors won’t have time to fully develop.
Conclusion
This Orzo Salad with Arugula and Feta is a testament to how simple ingredients can create a dish bursting with fresh, tangy, and creamy flavors. It’s incredibly quick to prepare, endlessly adaptable, and perfect for any occasion, from a weeknight dinner to a summer gathering. By following the step-by-step guide and avoiding common pitfalls, you’ll master a reliable and delicious recipe that is sure to become a staple in your culinary repertoire.
