There is something truly delightful about the Orzo Salad with Dijon Vinaigrette Recipe that makes it an absolute favorite in my kitchen. This vibrant salad combines tender orzo pasta with tangy Dijon vinaigrette, sun-dried tomatoes, briny black olives, and a peppery bite of fresh arugula. The beautiful medley of textures and flavors comes together effortlessly, creating a dish that is as comforting as it is impressive. Whether you’re looking for a refreshing side, a quick lunch, or a crowd-pleaser at a gathering, this Orzo Salad with Dijon Vinaigrette Recipe is guaranteed to steal the show every time.
Ingredients You’ll Need
Gathering simple, fresh, and essential ingredients is the key to making this salad shine. Each component plays its role: the orzo provides a hearty base, the olives and sun-dried tomatoes add bursts of flavor, and the dressing brings it all together with a creamy, tangy punch.
- 16-ounce package orzo pasta: The tiny pasta that cooks quickly and holds onto the vinaigrette beautifully.
- 1 cup black olives (sliced): Adds a salty, briny depth that complements the freshness of the veggies.
- 1/2 cup sun-dried tomatoes packed in oil (chopped): Brings a sweet, chewy texture and intense tomato flavor.
- 1/2 cup freshly grated Parmesan cheese: Adds a nutty, creamy contrast that elevates the dish.
- 4 green onions (sliced): Delivers a mild onion flavor and crunch without overpowering the salad.
- 2 handfuls of fresh arugula: Offers a peppery bite and vibrant color to finish the salad.
- 1/2 cup olive oil: Essential for a rich, smooth dressing base.
- 1/4 cup red wine vinegar: Provides a sharp acidity that brightens the salad.
- 1 teaspoon sugar: Balances the acidity with a touch of sweetness in the dressing.
- 2 teaspoons Dijon mustard: Lends creaminess and a gentle mustard bite to the vinaigrette.
- Salt & pepper to taste: Finishing touches that bring all the flavors into harmony.
How to Make Orzo Salad with Dijon Vinaigrette Recipe
Step 1: Cook the Orzo Perfectly
Start by cooking the orzo according to the package instructions, usually boiling it until tender but still slightly firm, around 8-10 minutes. Then drain and rinse the orzo very well under cold water. This step is crucial because rinsing stops the cooking process and prevents the orzo from becoming mushy, keeping the salad’s texture light and enjoyable.
Step 2: Combine the Salad Ingredients
In a large mixing bowl, add the cooked orzo along with the sliced black olives, chopped sun-dried tomatoes, freshly grated Parmesan cheese, and sliced green onions. Gently stir to combine all these flavorful ingredients. This step sets the stage for the harmonious blend of tastes that make the Orzo Salad with Dijon Vinaigrette Recipe truly outstanding.
Step 3: Shake Up the Dijon Vinaigrette
Prepare the dressing by combining olive oil, red wine vinegar, sugar, Dijon mustard, salt, and pepper in a jar with a tight-fitting lid. Give it a vigorous shake for 30 to 40 seconds until the dressing turns creamy and emulsified. Taste and adjust by adding more sugar if you prefer it sweeter or more vinegar if you like it tangier. Pour this luscious vinaigrette over the orzo mixture and toss everything together until evenly coated.
Step 4: Add Fresh Arugula and Chill
Finally, toss in the handfuls of fresh arugula, mixing it gently to distribute those peppery leaves throughout the salad. Pop it into the refrigerator for at least 30 minutes before serving. This chilling step allows the flavors to marry beautifully, making the Orzo Salad with Dijon Vinaigrette Recipe taste even better the next day.
How to Serve Orzo Salad with Dijon Vinaigrette Recipe
Garnishes
Sprinkle extra freshly grated Parmesan or a few whole black olives on top for a visually appealing and flavorful garnish. You can also add a few fresh basil leaves or a sprinkle of toasted pine nuts to add a new layer of aroma and crunch that elevates the dish effortlessly.
Side Dishes
This salad pairs wonderfully with grilled chicken, roasted vegetables, or even a simple crusty bread. Its versatility makes it an excellent companion for light summer meals or as part of a hearty picnic spread. The tangy vinaigrette and fresh ingredients can brighten up almost any main course.
Creative Ways to Present
For a fun twist, serve the Orzo Salad with Dijon Vinaigrette Recipe in hollowed-out bell peppers or small mason jars for individual servings. Alternatively, arrange it on a platter surrounded by colorful veggies or pita chips for a vibrant party presentation that invites everyone to dig in.
Make Ahead and Storage
Storing Leftovers
Leftover orzo salad stores beautifully in an airtight container in the refrigerator for up to 3 days. Because it contains arugula, the leaves might wilt slightly but will still taste great, especially if you add fresh arugula when serving again.
Freezing
Freezing is not recommended for this salad due to the fresh arugula and the nature of the dressing, which can separate and affect texture. Instead, enjoy it fresh or plan to eat within a few days for the best experience.
Reheating
This salad is best served cold or at room temperature. If you prefer a slightly warmer dish, remove the arugula and any fresh herbs before gently warming the orzo portion in the microwave, then stir in fresh greens right before serving to maintain their crispness.
FAQs
Can I use a different type of pasta instead of orzo?
Absolutely! While orzo works perfectly because of its size and texture, you can also try small pasta shapes like couscous or tiny shells. Keep in mind that cooking times will vary slightly.
Is this salad suitable for meal prep lunches?
Yes! This Orzo Salad with Dijon Vinaigrette Recipe makes a fantastic meal prep option because it holds up well over a couple of days and offers a satisfying mix of carbs, veggies, and healthy fats.
Can I make the vinaigrette ahead of time?
Definitely! The Dijon vinaigrette can be made a few days in advance and stored in the refrigerator. Just give it a good shake before pouring it over the salad to recombine the ingredients.
What can I substitute for arugula if I don’t have any?
If arugula isn’t available, baby spinach or watercress can be great substitutes. They provide a similar fresh, green element without overwhelming the other flavors.
Is this salad gluten-free?
The classic recipe uses orzo, which contains gluten. However, you can use a gluten-free pasta alternative shaped like orzo to make this dish gluten-free without sacrificing taste or texture.
Final Thoughts
Once you experience the perfect balance of flavors and textures in this Orzo Salad with Dijon Vinaigrette Recipe, it will quickly become a go-to recipe you want to make again and again. It’s simple, fresh, and endlessly versatile—ideal for busy weeknights or special gatherings. So grab your ingredients, shake up that tangy vinaigrette, and enjoy this truly delightful dish that feels like sunshine on a plate.
Print
Orzo Salad with Dijon Vinaigrette Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A vibrant and flavorful Orzo Salad tossed with a tangy Dijon vinaigrette, combining tender orzo pasta, black olives, sun-dried tomatoes, fresh arugula, and Parmesan cheese. Perfect as a light lunch or a side dish for gatherings.
Ingredients
Salad Ingredients
- 16-ounce package orzo pasta
- 1 cup black olives, sliced
- 1/2 cup sun-dried tomatoes packed in oil, chopped
- 1/2 cup freshly grated Parmesan cheese
- 4 green onions, sliced
- 2 handfuls fresh arugula
Dressing Ingredients
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon sugar
- 2 teaspoons Dijon mustard
- Salt & pepper to taste
Instructions
- Cook the Orzo: Cook the orzo pasta according to the package instructions until al dente. Drain the pasta and rinse it thoroughly under cold water to stop the cooking process and cool the orzo for the salad.
- Combine Salad Ingredients: In a large mixing bowl, add the cooled orzo, sliced black olives, chopped sun-dried tomatoes, freshly grated Parmesan cheese, and sliced green onions. Stir gently to combine all the ingredients evenly.
- Prepare the Dressing: In a jar with a tight-fitting lid, add olive oil, red wine vinegar, sugar, Dijon mustard, salt, and pepper. Shake vigorously for 30 to 40 seconds until the dressing emulsifies into a creamy texture. Taste and adjust seasoning by adding more sugar for sweetness or more vinegar for acidity, if desired.
- Toss Salad with Dressing: Pour the prepared Dijon vinaigrette over the orzo mixture. Mix well to ensure every bite is coated with the flavorful dressing.
- Add Arugula and Chill: Add the fresh arugula to the salad and gently mix. Refrigerate the salad for at least 30 minutes before serving to allow flavors to meld and the salad to chill thoroughly.
Notes
- Rinsing the orzo after cooking cools the pasta and prevents it from sticking together.
- The vinaigrette can be adjusted to taste—more sugar for a sweeter dressing or more vinegar for a tangier flavor.
- For extra protein, consider adding grilled chicken or chickpeas.
- This salad is best served chilled and can be prepared a few hours in advance.
- Use high-quality olive oil and Parmesan for the best flavor.
