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Arugula & Orzo Salad with Olives and Artichokes

I know, I know - almost all of my salads are made with arugula. Sorry, I'm not sorry. I think it's just the best. Slightly peppery and always sold fresh, arugula just makes the most delicious salads. It's a great topper for pizza's when you're in need of a little green, too.

This salad is all kinds of yummy. It's light and flavorful, it's easy to make, and you're done in just about twenty minutes. Win-win-win!

If you've never had castelvetrano olives before, add them to your list of "must try foods." They are so incredibly delicious and make for a great addition to charcuterie boards, too. Also, pizza. Trust me.

They can be kind of expensive BUT Costco sells a GIANT jar for under $10. Same with the marinated artichoke hearts. While you're there picking up your next round of toilet paper, swing through the olives section and pick these babies up. I think they're even right next to each other, because Costco is a genius. Totally worth it.



Arugula & Orzo Salad with Olives and Artichokes

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: 4-6


3-4 handfuls of arugula

1/2 cup uncooked orzo

5 large marinated artichoke hearts, diced

1/3 cup pitted castelvetrano olives, halved

1/3 cup pitted kalamata olives, halved

1 Tbsp lemon juice

2 tsp Italian seasoning

2-3 Tbsp goat cheese crumbles

salt + pepper

olive oil


  1. Cook the orzo per the instructions on the packaging.

  2. In a large bowl, add arugula, cooked orzo, diced artichokes, halved olives, lemon juice, Italian seasoning and about 2 Tbsp of olive oil. Season with salt and pepper and sprinkle about 2-3 Tbsp of goat cheese crumbles over top. Toss together until everything is well incorporated.


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