• Home Ec Bec

Orzo & Lemony Arugula Salad

I come from a big, loud family. Our holidays and casual hangs have always been dominated by lively conversation, lots of laughter and food. Boy, does my family love a good meal. And, thanks to Grandma, the queen of the kitchen, our food has always been big in flavor and loud in the "yum" factor.


Salads are no different. I don't think I've ever seen someone in my family serve up a boring salad. They're always full of fun seasonal ingredients and flavor. So, my goal is to never serve you up a boring salad.


Here's the thing about this Orzo & Lemony Arugula Salad: it's kind of a pasta dish and it's kind of a salad. Here's the other thing: I L.O.V.E. arugula. Like, love it. Fair warning: its peppery goodness is going to end up in a lot of my recipes.


This salad is good as a side dish or as the main event. It saves well, too, so if you don't devour it the first night, it will be good the next day.


Enjoy!

Orzo & Lemony Arugula Salad


Prep Time: 10 minutes

Cooking Time: 10 minutes

Total Time: 20 minutes

Serves: 4-6


INGREDIENTS:


3/4 cup uncooked Orzo

4-6 cups Arugula

1 Cup Cheery or Grape Tomatoes, quartered

1/3 Cup Kalamata Olives, diced

1/4 Cup Mama Lil's Peppers, diced

1/3 Cup Goat Cheese Crumbles

1 Lemon, Juiced

Salt + Pepper


INSTRUCTIONS:

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

  2. In a big salad bowl, toss together the orzo, arugula, tomatoes, kalamata olives, peppers, goat cheese and lemon juice. Salt + pepper to taste.

  3. Adjust the amount of seasoning to your liking.

  4. Fin!

Easy, huh? I've also added other types of veggies (bell peppers, snap peas, etc.) and pine nuts or pumpkins seeds for some additional crunch!

1 view

Recent Posts

See All