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
Scale
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.
