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Ina Garten Greek Orzo Salad With Arugula

Ina Garten Greek Orzo Salad With Arugula - recipe card
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This bright and fresh Greek Orzo Salad with peppery arugula, briny Kalamata olives, creamy feta, crunchy cucumber, and a zesty lemon-herb dressing is the perfect make-ahead lunch or side dish. Every forkful delivers a satisfying mix of tender pasta, crisp vegetables, and vibrant Mediterranean flavors.

Ingredients

Scale
  • 1 cup (8 ounces) dried orzo pasta
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice (from 1 lemon)
  • 1 tablespoon red wine vinegar
  • 1 clove garlic, minced
  • 1/2 teaspoon kosher salt, plus more for pasta water
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup finely diced red onion
  • 1/4 cup chopped fresh dill
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 tablespoons chopped fresh mint
  • 1 cup halved cherry tomatoes
  • 1/2 cup diced English (seedless) cucumber
  • 1/4 cup pitted Kalamata olives, halved
  • 1/2 cup crumbled Greek feta cheese
  • 4 cups (4 ounces) fresh baby arugula

Instructions

  1. Bring a large pot of generously salted water to a rolling boil over high heat (use about 1 tablespoon kosher salt for every 4 quarts of water). Add the orzo and cook according to package directions until al dente—tender but with a slight firm bite—typically 8 to 10 minutes. Drain the orzo in a fine-mesh strainer, then rinse under cold running water for 30 seconds to stop the cooking. Shake off excess water and let the orzo drain in the sink for at least 5 minutes so it doesn’t dilute the dressing.
  2. Meanwhile, make the vinaigrette. In a small bowl or liquid measuring cup, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, salt, and pepper until the mixture emulsifies and thickens slightly, about 30 seconds. The dressing should be smooth and unified, with no separation.
  3. Place the warm drained orzo in a large mixing bowl and pour the vinaigrette over it. Toss gently with a rubber spatula to coat every grain evenly. Let the orzo cool to room temperature, about 15 minutes, tossing occasionally to prevent clumps. As it cools, the pasta will absorb the dressing, deepening the flavor and preventing a dry salad.
  4. Once the orzo is completely cool, add the diced red onion, dill, parsley, and mint. Fold the herbs in gently with a spatula, lifting from the bottom of the bowl to distribute them without bruising the delicate leaves. The fresh herbs will perfume the entire salad.
  5. Add the halved cherry tomatoes, diced cucumber, and halved Kalamata olives. Stir carefully to combine, ensuring the vegetables are mixed throughout. The tomatoes and cucumber provide juicy bursts that contrast the chewy orzo, while the olives add a briny pop.
  6. Crumble the feta cheese over the salad in large pieces, then fold it in lightly with no more than 3 or 4 strokes. Leave some chunks intact so the feta remains a distinct, creamy element rather than dissolving into the dressing.
  7. Just before serving, pile the fresh arugula on top of the salad. Using your hands or two large spoons, lift and gently fold the greens into the salad until evenly distributed. The arugula will wilt only slightly from the dressing, keeping its peppery bite and texture.
  8. Taste the salad and adjust the seasoning as needed—add a pinch more salt, a few grinds of black pepper, or a spritz of lemon juice to brighten the flavors. The balance should be zesty and salty, with the feta and olives providing ample sodium.
  9. Serve immediately for the freshest texture, or refrigerate the salad (without the arugula) in an airtight container for up to 3 hours to let the flavors meld. If making ahead, store the dressed orzo and vegetables separately from the arugula, and fold the greens in right before serving.
  10. For leftovers, keep the arugula separate and add it to each serving as needed. The dressed orzo will keep in the refrigerator for up to 3 days; refresh it with a drizzle of olive oil and a squeeze of lemon before serving, as the pasta continues to absorb liquid over time.

Notes

Store leftover dressed orzo (without arugula) in an airtight container in the refrigerator for up to 3 days. Store arugula separately in a breathable bag or container to prevent wilting. The salad is best served chilled or at room temperature, never heated. Do not freeze, as the vegetables and pasta will become mushy. If the salad seems dry after refrigeration, revive it with a drizzle of extra-virgin olive oil, a spritz of lemon juice, and a pinch of salt.

Nutrition

Keywords: Ina Garten Greek orzo salad, Greek orzo salad with arugula, Mediterranean orzo salad, orzo pasta salad, arugula feta salad, lemon herb orzo, summer pasta salad, make-ahead salad, vegetarian main course, Greek salad recipe, easy Greek salad, best orzo salad

Find it online: https://inagartencooks.com/ina-garten-greek-orzo-salad-with-arugula/