Description
A fresh and tangy arugula orzo salad with cherry tomatoes, toasted pine nuts, and shaved Parmesan tossed in a bright lemon vinaigrette. Perfect as a light lunch or refreshing side dish.
Ingredients
- 1 cup dry orzo
- 4 cups fresh arugula
- 1 cup cherry tomatoes, halved
- 1/3 cup shaved Parmesan cheese
- 1/4 cup toasted pine nuts
- 1/4 cup thinly sliced red onion (optional)
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- 1 garlic clove, finely minced
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
Instructions
1. Cook the orzo in a large pot of salted water according to package instructions until al dente.
2. Drain the orzo and rinse under cold water to cool and prevent sticking.
3. Heat a dry skillet over medium heat and add the pine nuts. Toast them while stirring frequently until golden and fragrant, about 2–3 minutes. Remove from heat immediately.
4. In a small bowl or jar whisk together the olive oil, lemon juice, balsamic vinegar, Dijon mustard, honey or maple syrup, and minced garlic.
5. Season the vinaigrette with kosher salt and black pepper to taste.
6. In a large mixing bowl combine the cooled orzo, arugula, cherry tomatoes, Parmesan cheese, toasted pine nuts, and sliced red onion if using.
7. Drizzle the vinaigrette over the salad and toss gently until everything is evenly coated.
8. Serve immediately for the freshest flavor and texture.
Notes
Rinse the cooked orzo under cold water to stop the cooking process and prevent it from clumping.
Toast pine nuts carefully over medium heat while stirring often so they do not burn.
Taste the vinaigrette before adding it to the salad and adjust the lemon juice or honey to balance the flavor.
Toss the dressing with the salad just before serving to keep the arugula crisp and fresh.