Summer wouldn’t be complete without my famous orzo pasta salad!! It’s been my secret recipe for years because I love having friends & family request me to make it again and again! Now, I’m passing the torch to you all because I’m so grateful to even have 1 follower!
This makes a great side or main dish. Trust me, it’ll become your new #summerstaple ! Oh, and this recipe just so happens to be vegan bc of this fabulous new #followyourheart feta!
Ingredients:
- 1 Package (16oz) Orzo, cooked/ and slightly cooled
- 1 Cup Pine Nuts, toasted on a dry skillet until golden- keep an eye, they turn color quickly!
- 1 Cup+ Dried Cherries (don’t sub for dried cranberries, it’s just not the same :)
- Arugula (2 large handfuls)
- Dairy-Free Feta @followyourheart (add as desired to evenly mix in)
The Dressing:
- 1/2 Cup Good Olive Oil
- 1/2 Cup Fresh Lemon Juice (I ended up using 3 small lemons)
- Lemon Zest of all lemons used (zest before you juice)!
- Grated Garlic (to taste, I used 3 cloves)
- 1.5 Tbs Dried Oregano
- Salt (to taste)
Instructions:
1. Combine all ingredients from the dressing list to allow the grated garlic to infuse oil/ lemon juice & dried oregano to blossom.
2. Add cooled pasta to a large mixing bowl, along with pine nuts, cherries, feta and 1/2 of the dressing. Note: cooling the orzo prior to mixing ensure the feta won't melt & helps the dressing settle better.
3. When you’re ready to serve, toss in the arugula & the rest of the dressing.
Serving Suggestion:
Best served fresh. You can also store a partial amount of the orzo pasta salad before mixing in the arugula. This way you can add fresh arugula when you're ready to serve.
I wouldn’t recommend any substitutions here! However, the base of this recipe would be great to jazz up Quinoa, Farro, Brown Rice and other hearty grains instead of orzo.
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