Lemon Herb Orzo and Arugula Salad

• 1 cup orzo
• 2 cups water
• 1/4 cup olive oil
• 3 tablespoons fresh lemon juice
• 1 teaspoon grated lemon zest
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh dill
• 1/4 teaspoon red pepper flakes
• Salt and pepper to taste
• 4 cups arugula
• 1/2 cup crumbled feta cheese (optional)

Steps

1. 1 Cook orzo in boiling salted water until al dente, about 8-10 minutes. Drain and rinse under cold water.

Equipment

• Medium pot
• Large mixing bowl

Variations

• Add roasted vegetables like zucchini or bell peppers for extra texture and flavor.

Substitutions

• Substitute orzo with quinoa for a gluten-free option.

Pairings

• Grilled shrimp
• Roasted vegetables

Nutrition

Tips

• For extra flavor, toast the orzo in a dry pan for 2 minutes before boiling.

Storage

Store in an airtight container in the fridge for up to 2 days. Toss with extra olive oil before serving.

Freezing: Does not freeze well due to the freshness of the arugula and herbs.

Serving Suggestions

• Serve alongside grilled chicken or fish for a light meal.
• Pairs well with a crisp white wine.

FAQ