If you are on the hunt for a dish that strikes the perfect balance between fresh, tangy, and satisfyingly hearty, this Orzo Salad with Dijon Vinaigrette Recipe will quickly become your new favorite. It’s a vibrant medley of tender orzo pasta, briny black olives, sun-dried tomatoes bursting with flavor, and peppery arugula, all brought together by a luscious, creamy Dijon vinaigrette that dances on your taste buds. Whether you are preparing a casual lunch, a picnic side, or an impressive potluck contribution, this salad is as versatile as it is delicious.
Ingredients You’ll Need
This recipe calls for simple, readily available ingredients, each playing a crucial role in creating a salad that’s not just tasty but wonderfully textured and colorful. From the chewy bite of orzo pasta to the sharp tang of Parmesan and the kick of Dijon mustard, every element is essential to this recipe’s success.
- Orzo pasta (16-ounce package): The base of the salad, providing a tender and slightly chewy texture that soaks up the dressing beautifully.
- Black olives (1 cup, sliced): Adds briny, savory notes that balance the richness of the cheese and the dressing.
- Sun-dried tomatoes (1/2 cup, chopped): Brings an intense, slightly sweet tomato flavor and a chewy texture that elevates the salad.
- Freshly grated Parmesan cheese (1/2 cup): Offers a salty, nutty depth that ties all the ingredients together.
- Green onions (4, sliced): Provides a fresh, mild sharpness that brightens the overall flavor.
- Fresh arugula (2 handfuls): Adds a peppery bite and beautiful leafy green color.
- Olive oil (1/2 cup): The rich, fruity base for the Dijon vinaigrette that coats the salad perfectly.
- Red wine vinegar (1/4 cup): Introduces the essential acidity that balances the oil and adds brightness.
- Sugar (1 teaspoon): Smooths out the acidity and rounds out the flavors in the dressing.
- Dijon mustard (2 teaspoons): The star of the vinaigrette, giving it a tangy, creamy zing.
- Salt & pepper (to taste): Crucial seasonings that enhance and round off all the flavors.
How to Make Orzo Salad with Dijon Vinaigrette Recipe
Step 1: Cook the Orzo
Start by cooking your orzo pasta exactly according to the package instructions, ensuring it’s perfectly al dente – tender but still with a slight bite. Once cooked, drain it thoroughly and rinse with cold water to stop the cooking process and cool the pasta. Rinsing also helps prevent the orzo from sticking together, keeping your salad light and fluffy.
Step 2: Combine the Salad Ingredients
In a large mixing bowl, add the cooled orzo along with the sliced black olives, chopped sun-dried tomatoes, grated Parmesan, and sliced green onions. Gently stir together so all these vibrant ingredients mingle evenly. This combination sets the stage for your dressing to coat everything beautifully.
Step 3: Make the Dijon Vinaigrette
Place all the dressing ingredients—olive oil, red wine vinegar, sugar, Dijon mustard, salt, and pepper—into a jar with a tight-fitting lid. Shake it vigorously for 30 to 40 seconds until the dressing becomes creamy and emulsified. Take a moment to taste your vinaigrette and tweak the balance if you wish—add a pinch more sugar if you prefer it sweeter, or an extra splash of vinegar for more tang. Pour the dressing over your salad and fold it in thoroughly to ensure every bite is bursting with flavor.
Step 4: Add Arugula and Chill
Finally, add in the handfuls of fresh arugula and mix well, allowing its peppery freshness to intertwine with the other ingredients. Refrigerate the salad for at least 30 minutes before serving—this resting time lets all the flavors meld together beautifully, making your dish irresistibly tasty.
How to Serve Orzo Salad with Dijon Vinaigrette Recipe
Garnishes
Elevate your Orzo Salad with Dijon Vinaigrette Recipe by sprinkling some extra Parmesan curls or crumbled feta on top just before serving. Fresh herbs like chopped basil or parsley add a fragrant, fresh touch that complements the salad’s flavor profile wonderfully.
Side Dishes
This orzo salad pairs beautifully with grilled chicken, roasted vegetables, or even a crispy piece of crusty bread for soaking up any leftover dressing. It’s a perfect companion for warm-weather barbecues or as a wholesome light dinner on its own.
Creative Ways to Present
For a fun presentation, serve this salad in individual cups or hollowed-out tomatoes or avocados, turning your Orzo Salad with Dijon Vinaigrette Recipe into an elegant appetizer. Alternatively, layer it in a clear glass bowl with alternating layers of salad and extra veggies for a visually striking dish that will wow your guests.
Make Ahead and Storage
Storing Leftovers
This salad keeps beautifully in the refrigerator for up to three days. Store it in an airtight container to maintain its freshness and prevent your fridge from absorbing the robust flavors. Give the salad a gentle stir before serving leftovers to redistribute the dressing evenly.
Freezing
Because this salad contains fresh greens and a delicate vinaigrette, freezing is not recommended. The texture of the orzo and arugula would suffer, and the dressing could separate, losing its inviting creaminess. It’s best enjoyed fresh or within a few days of preparation.
Reheating
This is best served cold or at room temperature, so reheating is unnecessary. If you prefer it slightly warm, allow it to sit out for a bit after removing it from the fridge. Avoid microwaving to preserve the fresh textures and vibrant flavors that make this Orzo Salad with Dijon Vinaigrette Recipe so delightful.
FAQs
Can I use a different type of pasta instead of orzo?
Absolutely! While orzo is perfect for this salad due to its small size and tender texture, you can substitute with other small pasta shapes like couscous or small shells. Just make sure to adjust cooking times accordingly.
Is it possible to make this salad vegan?
Definitely! To make this recipe vegan, simply omit the Parmesan cheese or replace it with a plant-based cheese alternative. The Dijon vinaigrette is naturally vegan, so you won’t need to make any changes there.
How far in advance can I prepare the salad?
The salad can be assembled a day ahead, but add the arugula just before serving to keep it crisp and fresh. For the best flavor, let the salad rest in the fridge for at least 30 minutes after adding the dressing.
Can I substitute red wine vinegar with another vinegar?
Yes, you can. White wine vinegar or apple cider vinegar are good alternatives that will maintain the bright acidity needed for the vinaigrette. However, avoid stronger vinegars like balsamic, as they might overpower the other flavors.
What can I add to make this salad more filling?
Adding grilled chicken, chickpeas, or toasted nuts like pine nuts will boost the protein and texture, turning this salad into a more substantial meal. These additions complement the existing flavors exceptionally well.
Final Thoughts
I cannot recommend this Orzo Salad with Dijon Vinaigrette Recipe enough for anyone looking to bring fresh, bold flavors to the table with minimal fuss. It’s the kind of dish that feels both homey and special, brightening any meal with its lively ingredients and irresistible dressing. Give it a try – I promise it will be a repeat request in your kitchen!
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Orzo Salad with Dijon Vinaigrette Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A vibrant and flavorful Orzo Salad with a tangy Dijon Vinaigrette, combining perfectly cooked orzo pasta with black olives, sun-dried tomatoes, Parmesan cheese, green onions, and fresh arugula. This salad is tossed in a creamy homemade Dijon mustard dressing, making it a refreshing and satisfying dish perfect for gatherings or as a light meal.
Ingredients
Salad Ingredients
- 16-ounce package orzo pasta
- 1 cup black olives, sliced
- 1/2 cup sun-dried tomatoes packed in oil, chopped
- 1/2 cup freshly grated Parmesan cheese
- 4 green onions, sliced
- 2 handfuls fresh arugula
Dressing Ingredients
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon sugar
- 2 teaspoons Dijon mustard
- Salt & pepper to taste
Instructions
- Cook the Orzo: Cook the orzo pasta according to the package directions until al dente. Once cooked, drain and rinse the orzo thoroughly under cold water to stop the cooking process and cool the pasta.
- Combine Salad Ingredients: In a large bowl, add the cooled orzo, sliced black olives, chopped sun-dried tomatoes, grated Parmesan cheese, and sliced green onions. Stir all these ingredients together until evenly combined.
- Prepare the Dressing: In a jar with a tight-fitting lid, combine the olive oil, red wine vinegar, sugar, Dijon mustard, salt, and pepper. Shake vigorously for 30 to 40 seconds or until the dressing becomes creamy. Taste and adjust by adding more sugar or vinegar according to your preference.
- Toss Salad with Dressing: Pour the prepared Dijon vinaigrette over the orzo mixture and mix well to ensure the salad is evenly coated.
- Add the Arugula: Gently fold in the fresh arugula to the salad, mixing until it is well incorporated.
- Chill and Serve: Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld and the salad to cool.
Notes
- For best results, rinse the orzo thoroughly after cooking to prevent it from sticking and to cool it quickly.
- You can substitute arugula with baby spinach or mixed greens if preferred.
- The dressing can be made ahead and stored in the refrigerator for up to a week.
- Adjust the sugar and vinegar in the dressing to balance sweetness and acidity to suit your taste.
- This salad is perfect for potlucks, picnics, or as a side dish for grilled meats.
