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Orzo with Feta and Arugula

Bright and Zesty Orzo with Feta and Arugula Salad Delight

This Orzo with Feta and Arugula salad is a light and versatile dish, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 cup Orzo Pasta Cook until al dente.
  • 4 cups Fresh Arugula Can substitute with baby spinach.
  • 1 cup Feta Cheese Crumble for easier incorporation.
  • 1/2 cup Sliced Almonds Toast lightly to enhance flavor.
  • 1/2 cup Dried Cherries Substitute with raisins if desired.
For the Dressing
  • 3 tablespoons Extra Virgin Olive Oil Acts as the dressing base.
  • to taste Salt
  • to taste Pepper
Optional Serving
  • 2 wedges Lemon Adds a zesty kick when serving.

Equipment

  • Large Pot
  • Colander
  • Mixing Bowl
  • Large spoon

Method
 

Cooking Instructions
  1. Bring a large pot of salted water to a rolling boil. Add the orzo pasta and cook according to package instructions for 8-10 minutes, until al dente. Drain and rinse under cold water for about 30 seconds.
  2. In a large mixing bowl, add the fresh arugula, crumbled feta cheese, toasted almond slices, and dried cherries. Gently toss to combine.
  3. Add the cooled orzo to the salad mixture, drizzle with olive oil, and season with salt and pepper. Toss gently to combine.
  4. Serve with lemon wedges on the side and enjoy warm or chilled.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 30mgSodium: 500mgPotassium: 300mgFiber: 4gSugar: 6gVitamin A: 1500IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days, keeping arugula and feta separate until serving for maximum freshness.

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