Orzo with Feta and Arugula

Name: Orzo with Feta and Arugula
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings.
Cuisine: Europe, Italian
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

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 6 servings.

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

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

1. 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.

Nutrition Facts

1 cup: 279 calories, 11g fat (2g saturated fat), 5mg cholesterol, 198mg sodium, 38g carbohydrate (11g sugars, 3g fiber), 8g protein.

We are no longer supporting IE (Internet Explorer) as we strive to provide site experiences for browsers that support new web standards and security practices.

We recommend our users to update the browser.