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Orzo with Feta and Arugula

In my family, we love salads because they’re an interesting way to blend many different flavors. This orzo salad is one of our favorites—it tastes delicious served either warm or cool. —Laura Adamsky, Decatur, Alabama
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings

Ingredients

  • 1 cup uncooked orzo pasta
  • 6 cups fresh arugula
  • 1/2 cup crumbled feta cheese
  • 1/2 cup sliced almonds, toasted
  • 1/2 cup dried cherries or dried cranberries
  • 2 tablespoons extra virgin olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Lemon wedges, optional

Directions

  • Cook pasta according to package directions for al dente. Drain orzo; rinse with cold water and drain well. In a large bowl, combine arugula, feta, almonds, cherries, oil, salt and pepper. Add orzo; toss to coat. If desired, serve with lemon wedges.

Test Kitchen tip
  • Turn leftovers into lunch by adding sliced grilled chicken.
  • Nutrition Facts
    1 cup: 279 calories, 11g fat (2g saturated fat), 5mg cholesterol, 198mg sodium, 38g carbohydrate (11g sugars, 3g fiber), 8g protein.

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