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Orzo, Arugula, Olive, and Walnut Salad

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Orzo, Arugula, Olive, and Walnut Salad

Orzo, Arugula, Olive, and Walnut Salad

Jessica Braider
The contrasting textures and flavors in this salad make it so much fun to eat! To make it heartier, add cooked chicken or shrimp to the salad. You could also add one or two fresh chopped oranges or tomatoes, or even roasted beets, sundried tomatoes, or pomegranate seeds to the salad depending on what you have on hand.
Cook Time 25 mins
Total Time 45 mins
Servings 6 servings

Ingredients
  

  • 3/4 cup orzo, whole wheat if available (use wheat/gluten-free, if needed)
  • 1/4 cup extra virgin olive oil
  • 1 - 2 Tbsp. balsamic vinegar or use Orange Muscat Champagne Vinegar
  • 6 oz. arugula coarsely chopped, or use baby spinach about 3 cups
  • 20 pitted Kalamata or Italian olives coarsely chopped
  • 1/2 cup walnuts lightly toasted about 6 minutes at 300 degrees
  • 1/2 cup grated Parmesan cheese (grate it on the large holes of a box grater, if you have one)

Instructions
 

  • Cook the orzo according to the package directions in salted water and drain it.
  • Meanwhile, in a large measuring cup, whisk together the oil and vinegar and set it aside.
  • Put the arugula, olives and walnuts in a large serving bowl, and when it is done, stir in the orzo and the dressing.
  • Give it a minute to cool, and stir in the cheese. Refrigerate it for at least 20 minutes or for up to 2 days (and make the carrots and warm the bread, if you are serving them).

Notes

Do Ahead or Delegate: Cook the orzo and stored tossed with a little oil to prevent sticking, chop the arugula and the olives, toast the walnuts, grate the cheese if necessary and refrigerate, or fully prepare and refrigerate the salad.
Scramble Flavor Booster: Add 1 tsp. Dijon mustard to the dressing, season the salad with plenty of freshly ground pepper.
Tip: When cooking orzo, make sure to put ample water in your pot and stir it occasionally.  Although orzo is very small prior to cooking, it expands in size when boiled.
Nutritional Information Per Serving (% based upon daily values): Calories 348, Total Fat: 22g, 33.5%; Saturated Fat: 4g, 16.5%; Cholesterol: 8mg, 2.5%; Sodium: 392mg, 16.5%; Total Carbohydrate: 32g, 10.5%; Dietary Fiber: 5g, 18%; Sugar: 2g; Protein: 8g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword All, Dinner, Fall, Gluten-Free, Kosher, Low Fat, Lunch, Main Dish, Make-Ahead, No Added Sugar, Picnic, Potluck/Buffet, Salads, Side Dish, Spring, Summer, Vegetarian, Winter
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