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Arugula Orzo Salad

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PREP TIME
10 min
COOKING TIME
20 min
TOTAL TIME
30 min
SERVINGS
8 servings
Lunch
Arugula Orzo Salad
Ingredients
  • 1 (16 ounce) package whole-wheat orzo pasta
  • 1 red bell pepper, diced
  • 1 bunch green onions, sliced
  • 1 cup frozen corn
  • 1 cup dried cranberries
  • 1 cup sliced almonds
  • 1 cup arugula
  • 1/2 cup shredded Parmesan cheese
  • 2 teaspoons dried basil
  • salt and ground black pepper to taste
  • 1/2 cup canola oil
  • 1/2 cup olive oil
  • 1/3 cup white balsamic vinegar
  • 2 tablespoons lemon juice
  • 2 tablespoons Dijon mustard
  • 2 teaspoons minced garlic
  • 1 teaspoon white sugar
Instructions
1
Boil a large container of salted water until it reaches its maximum temperature. Cook orzo in the boiling water, stirring occasionally, until it is fully cooked but still retains some firmness when bitten into, approximately 12 minutes. Drain the water.
2
Combine cooked orzo with sliced bell pepper, chopped green onions, frozen corn kernels, dried cranberries, sliced almonds, arugula leaves, grated Parmesan cheese, 2 teaspoons of fresh basil, salt, and pepper in a large serving dish; set the salad aside.
3
Mix together oils, balsamic vinegar, freshly squeezed lemon juice, Dijon mustard, minced garlic, sugar, and the remaining 1/2 teaspoon of fresh basil in a medium-sized bowl until the dressing is thoroughly combined. Season with salt and pepper.
4
Pour the dressing over the salad and toss everything together to coat it evenly.