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
Scale
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.
