Lemon Arugula Orzo Salad
This Lemon Arugula Orzo Salad is a bright, zesty pasta salad packed with fresh greens, tender orzo, protein-packed chickpeas, crumbled feta cheese and a simple lemon dressing. Perfect for spring and summer meals!
Servings: 8
Ingredients
For the Salad:
- 1 cup dry orzo pasta
- 1/4 cup pine nuts
- 3 cups baby arugula
- 1 (15 oz) can chickpeas drained and rinsed
- 1/3 cup crumbled feta cheese
- 1/4 cup fresh basil leaves torn
For the Lemon Dressing:
- 1/3 cup olive oil
- 1/4 cup lemon juice
- 1 Tbsp lemon zest
- 1 Tbsp Dijon mustard
- 1 Tbsp honey
- 2 cloves garlic minced
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Cook the orzo. Bring a large pot of salted water to a boil and cook the orzo according to the package directions until al dente. Drain and rinse under cold water to cool completely.
- Toast the pine nuts. While the orzo cooks, add the pine nuts to a dry skillet over medium heat. Toast for 2 to 3 minutes, stirring often, until lightly golden and fragrant. Watch carefully so they don’t burn.
- Make the dressing. In a small bowl or mason jar, whisk together the lemon juice, lemon zest, Dijon mustard, olive oil, garlic, honey, salt, and pepper until smooth and well combined.
- Assemble the salad. In a large bowl, combine the cooked orzo, chickpeas, arugula, fresh basil, feta cheese, and toasted pine nuts. Drizzle the lemon dressing over the salad and gently toss until everything is evenly coated.
- Serve and enjoy. Serve immediately or refrigerate for 30 minutes to let the flavors meld together even more before serving. Enjoy!
Nutrition
Serving: 1/8th of salad | Calories: 285kcal | Carbohydrates: 33.1g | Protein: 7.4g | Fat: 14.3g | Saturated Fat: 2.5g | Cholesterol: 5.6mg | Sodium: 358mg | Fiber: 3.6g | Sugar: 3.9g