Orzo and Arugula Salad

ccb1122

"Whole wheat orzo and veggies in a unique cold summer salad. Garnish with Parmesan cheese and slivered almonds."
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Ingredients

30 m servings 649 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 649 kcal
  • 32%
  • Fat:
  • 36.5 g
  • 56%
  • Carbs:
  • 68.9g
  • 22%
  • Protein:
  • 14 g
  • 28%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 181 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain.
  2. Combine orzo, green onions, corn, cranberries, red bell pepper, almonds, basil, arugula, Parmesan cheese, salt, and ground black pepper in a large bowl; set aside.
  3. Whisk together balsamic vinegar, lemon juice, Dijon mustard, garlic, sugar, basil, canola oil, olive oil, salt, and ground black pepper to taste. Drizzle over orzo salad and toss to coat.

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Reviews

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Made with bow tie pasta., toasted pine nuts, dried cherries and no corn. Dressing was yummy!! Brought this to a pot luck and it was gone in no time:)

I thought this was yummy! I did add bacon bits, which I thought added a little extra flavor. I did use a champagne mustard instead of dijon, and cranberry pear infused white balsamic vinegar.....

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