Ingredients
— The Salad —
1 cup uncooked orzo pasta
4 cups baby arugula, washed and dried
1 cup cherry tomatoes, halved
1/4 cup pine nuts (or chopped walnuts)
1/3 cup shaved Parmesan cheese (or crumbled feta)
1/4 cup red onion, thinly sliced (optional)
— The Lemon Vinaigrette —
1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 clove garlic, finely minced
1 teaspoon honey or maple syrup
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Instructions
1. **Cook the Orzo:** Bring a large pot of salted water to a boil. Add the orzo and cook according to package directions until al dente (usually 8-10 minutes). Drain well in a fine-mesh strainer and rinse briefly under cold water to stop the cooking process and prevent clumping. Let it cool completely.
2. **Toast the Nuts:** While the pasta is cooking, place the pine nuts in a dry skillet over medium-low heat. Toast for 3–5 minutes, stirring frequently, until they are golden brown and fragrant. Remove from heat immediately so they don’t burn.
3. **Make the Vinaigrette:** In a small bowl or jar with a tight-fitting lid, combine the olive oil, lemon juice, lemon zest, minced garlic, honey, Dijon mustard, salt, and pepper. Whisk or shake vigorously until fully emulsified.
4. **Marinate the Pasta:** Transfer the cooled orzo to a large serving bowl. Pour about half of the lemon vinaigrette over the pasta and toss well. (Doing this first allows the pasta to absorb the flavors).
5. **Assemble the Salad:** Just before serving, add the baby arugula, halved cherry tomatoes, sliced red onion, and toasted pine nuts to the bowl with the orzo.
6. **Toss and Serve:** Drizzle the remaining dressing over the top. Toss gently to coat the greens. Top with shaved Parmesan cheese and serve immediately.
Notes
Timing is Everything: Arugula wilts quickly once dressed. If you are making this ahead of time, mix the orzo with the dressing and tomatoes, but wait to fold in the arugula and nuts until right before serving.
Nut Variations: Pine nuts can be expensive! Chopped toasted walnuts, sliced almonds, or pistachios make excellent substitutes.
Make it a Main: Add sliced grilled chicken breast, roasted shrimp, or a can of rinsed chickpeas to turn this side dish into a protein-packed main course.
Cheese Swap: Shaved Parmesan gives it an Italian flair, but crumbled goat cheese or feta works wonderfully if you prefer a creamier, tangier bite.
- Prep Time: 10
- Cook Time: 10
- Category: Salad
- Method: Toss
- Cuisine: Mediterranean
- Diet: Vegetarian