Description
For the Salad:
1 cup orzo pasta
2 cups fresh arugula, washed and dried
½ cup crumbled feta cheese
½ cup dried cranberries
¼ cup red onion, thinly sliced
¼ cup toasted walnuts, chopped (optional)
For the Lemon Vinaigrette:
3 tbsp olive oil
1 tbsp fresh lemon juice
1 tsp Dijon mustard
1 tsp honey
¼ tsp salt
¼ tsp black pepper
Directions:
Cook the Orzo: In a large pot, bring salted water to a boil. Add orzo and cook according to package instructions (about 8-10 minutes). Drain and rinse under
cold water to cool it down.
Prepare the Lemon Vinaigrette: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper until well combined.
Assemble the Salad: In a large mixing bowl, combine the cooled orzo, arugula, crumbled feta, dried cranberries, and red onion.
Drizzle the lemon vinaigrette over the salad and toss to combine evenly. If desired, add toasted walnuts for some extra crunch.
Serve immediately, or chill in the fridge for about 20 minutes for a refreshing cold salad. Enjoy!
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 280 per serving Servings: 4 servings
