When the weather is nice enough to be outdoors comfortably, we love spending time outside. Hiking or biking, playing yard games with friends or family, and of course, doing some yardwork is how we spend lovely summer weekends. Enjoying the great outdoors continues into the evening with grilling and eating dinner on the deck in good weather. When we’re spending a lot of time outdoors, I crave what I refer to as a summer salad. These side dishes (or Meatless Monday meals) contain some carbohydrates along with vegetables, sometimes fruit, often some nuts for crunch, and usually a touch of cheese. I love being able to put these salads together ahead of time and then pulling them out of the fridge when the protein of the day is ready at dinnertime. The big batches make them perfect for a crowd or for a few meals with a smaller group. The mix of ingredients and textures keeps them from being boring, even if we’re eating it a few days in a row. What is not to love about this kind of summer salad?
Sometimes, I read a recipe and decide to try it out and it takes a few attempts to get it to our liking. And sometimes, I read a recipe, try it out the same day and write it up for a blog post the next day. This Orzo & Arugula Salad recipe is in the latter category. And our current go-to summer salad.
Orzo & Arugula Salad
Orzo & Arugula Salad (adapted from Giada De Laurentiis’ Everyday Italian via foodnetwork.com) Total Time Required: 40 minutes, Yields 4 to 6 servings
Ingredients:
- 1 pound orzo pasta
- 3 tablespoons + 1/4 cup extra-virgin olive oil, divided
- 2 cups fresh arugula (about 3 ounces)
- 3/4 cup crumbled feta cheese
- 1/2 cup dried cherries
- 12 fresh basil leaves, roughly chopped
- 1/4 cup pine nuts
- 3 tablespoons lemon juice
- 1 1/2 teaspoon salt
- 1 teaspoon freshly ground black pepper
Directions:
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook it until it is tender but still firm, stirring occasionally, about 8 to 10 minutes. Drain the pasta and place it in a large bowl to cool. Drizzle the pasta with the 3 tablespoons of olive oil, toss it, and set it aside.
Toast the pine nuts in a small, dry skillet over medium heat for 5-7 minutes, until the nuts are fragrant and slightly browned, stirring them frequently. Set them aside to cool.
Once the orzo and pine nuts are cooled, add the pine nuts to the pasta along with the arugula, feta cheese, and dried cherries, mixing gently, but well.
Add the greens, nuts, fruit & cheese to the pasta.
Combine the lemon juice with the basil leaves, salt & pepper in a small bowl. Slowly drizzle the 1/4 cup of olive oil into the bowl, whisking the dressing to combine.
Whisk the dressing ingredients together.
Pour the dressing over the salad and gently toss it again to combine.
Gently mix it all together and add the dressing.
Refrigerate the salad until ready to serve and serve it cold or at room temperature.
I knew this was going to be great as soon as I read the recipe!
Spending less time in the kitchen is always a summertime goal! ~Linda
Orzo & Arugula Salad (adapted from Giada De Laurentiis’ Everyday Italian via foodnetwork.com) Total Time Required: 40 minutes, Yields 4 to 6 servings
Ingredients:
- 1 pound orzo pasta
- 3 tablespoons + 1/4 cup extra-virgin olive oil, divided
- 2 cups fresh arugula (about 3 ounces)
- 3/4 cup crumbled feta cheese
- 1/2 cup dried cherries
- 12 fresh basil leaves, roughly chopped
- 1/4 cup pine nuts
- 3 tablespoons lemon juice
- 1 1/2 teaspoon salt
- 1 teaspoon freshly ground black pepper
Directions:
Directions:
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook it until it is tender but still firm, stirring occasionally, about 8 to 10 minutes. Drain the pasta and place it in a large bowl to cool. Drizzle the pasta with the 3 tablespoons of olive oil, toss it, and set it aside.
Toast the pine nuts in a small, dry skillet over medium heat for 5-7 minutes, until the nuts are fragrant and slightly browned, stirring them frequently. Set them aside to cool.
Once the orzo and pine nuts are cooled, add the pine nuts to the pasta along with the arugula, feta cheese, and dried cherries, mixing gently, but well.
Combine the lemon juice with the basil leaves, salt & pepper in a small bowl. Slowly drizzle the 1/4 cup of olive oil into the bowl, whisking the dressing to combine. Pour the dressing over the salad and gently toss it again to combine. Refrigerate the salad until ready to serve and serve it cold or at room temperature.