Arugula Orzo Salad is a light salad that mixes together orzo with peppery arugula, cherry tomatoes, cucumbers, red onion, creamy feta cheese, fresh basil and is mixed with a Greek style dressing. This salad is the perfect addition to a meal or can be a meal on its own. Pair it with grilled salmon, chicken, steak, shrimp or tofu!
Today’s Arugula Orzo Salad is a combination of those two favorites. I love this salad because it is so light but also filling. It is a really easy salad to put together and great for a crowd.
Two favorite salads on my site are this Lemon Arugula Salad and this Summer Orzo Salad. I suggest if you are bringing this salad to a get together that you wait to put salad dressing on it until you are ready to serve it.
This Arugula Orzo Salad mixes together orzo, peppery arugula, cherry tomatoes, cucumbers, red onion, feta cheese, fresh basil and is topped with a Greek style dressing. It is also very customizable depending on what you have on hand for example you can add things like chickpeas, white beans, additional fresh vegetables, artichokes or olives.
If you like salad recipes check out my other salad recipes here. Some other orzo recipes we enjoy are this Mediterranean Orzo Pasta Recipe, Mediterranean Pasta Salad, Tomato Feta Orzo Salad, Greek Orzo Pasta Salad, and this 4 Ingredient Cheesy Orzo Recipe.
Why I love this Arugula Orzo Salad:
- Great as a Side Dish or Meal: This salad is the perfect side dish to any meal but also makes a nice meal itself. When I serve this salad as a meal I like to add grilled salmon, Greek chicken, shrimp, steak or tofu. It really is a great base for so many proteins.
- Nice for a Crowd: If you are looking to feed a crowd with a nice, hearty salad this is the answer! I love taking salads like this to parties, bbqs or pool parties. It is so light, fresh and large enough to feed a crowd. {If you are brining it with you I would wait and toss the dressing into the salad when you are arrive so the arugula doesn’t get too soft and wilted. }
- Use up Summer Veggies: When I have an abundance of garden veggies I love to make this salad. I add tomatoes and cucumbers along with fresh basil but you could add any veggies you have on hand.
Recipe Ingredients You’ll Need
See the full list of ingredients with measurements below in recipe card.
For the Salad:
- Orzo: Swap with any short pasta like ditalini, farfalle, or small shells.
- Arugula: Substitute with baby spinach.
- Cucumber: Use any cucumber; slice into half-moons.
- Cherry Tomatoes: Use chopped regular tomatoes if needed.
- Feta Cheese: Greek feta adds texture, but any soft cheese works.
- Red Onion: Replace with thinly sliced green onions or Quick Pickled Red Onions.
- Basil: Sub with parsley or mint, or omit.
See the full list of ingredients with measurements below in recipe card.
For the Dressing:
- Olive Oil: Use a good quality olive oil, or your preferred salad dressing oil.
- Red Wine Vinegar: The red wine vinegar could be substituted with balsamic or white wine vinegar.
- Lemon Juice: Fresh lemon juice tastes best in the salad dressing, however if fresh lemon isn’t available bottled lemon juice could instead be used.
- Dijon Mustard: You can skip this if you want but I really like the flavor it adds to salad dressings.
- Garlic: Use a fresh garlic clove, or substitute with 1 teaspoon of minced jar garlic.
- Dried Oregano: It’s best to not substitute or omit the dried oregano to give the dressing an authentic Greek style flavor.
Modifications for this Salad
- Cheese: Feta is my favorite, but goat cheese or shaved Parmesan also work well.
- Beans: Add chickpeas, white beans, or black beans for protein and texture.
- Protein: Make it heartier with grilled chicken, shrimp, salmon, or tofu.
- Vegetables: Mix in extra veggies like bell peppers, zucchini, radish, carrots, or celery.
- Olives: Add flavor with kalamata or green olives.
- Grains: Swap orzo with or add grains like quinoa, couscous, farro, or bulgur.
- Seeds & Nuts: Toss in pine nuts, sesame seeds, pepitas, almonds, or walnuts for crunch.
How to Make Orzo Salad with Arugula
Step 1: Cook the Orzo: Cook the orzo according to packet directions. Drain, and rinse with cold water until cooled. Set aside.
Step 2: Create Dressing: To make the dressing, add the olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, dried oregano, salt and pepper to a small mixing bowl. Whisk with a fork or small whisk until well combined. Taste and add more spices to your liking.
Step 3: Assemble Salad: To assemble the salad, add the cooked and cooled orzo, arugula, chopped cucumber, halved cherry tomatoes, crumbled feta, sliced onion and basil leaves to a large mixing bowl. Gently toss.
Step 4: Add Dressing: Drizzle the dressing over the salad and mix gently until everything is well combined and coated in the dressing.
Transfer the salad to a large salad bowl to serve.
Storage Tips
Store this salad in an airtight container for up to 4 days. You might want more dressing to add to the salad after it sits because the orzo soaks a lot of the dressing into it.
Recipe FAQ
Yes this is a good make-ahead salad. I do think that if you know you are going to be eating it throughout the week I would wait to add the dressing until you are ready to eat it so the greens stay crisp. You can prepare the orzo and chop the vegetables in advance.
While I love orzo in this salad there are some other great options. Try couscous, quinoa, or even farro for a heartier alternative.
More Orzo Recipes:
Vegetarian
4 Ingredient Cheesy Orzo Recipe
Vegetarian
One Pot Creamy Tomato Herb Orzo
Chicken
Lemon Chicken Orzo
Arugula Orzo Salad
Ingredients
- 8 ounces orzo pasta {try whole wheat for a healthier version}, cooked according to package
- 4 cups arugula, lightly packed
- 1 1/2 cups cucumber, diced
- 1 1/2 cups cherry tomatoes, halved
- 1/2 cup feta cheese, crumbled
- 1/2 red onion, thinly sliced
- 1/2 cup fresh basil leaves, chopped
- 1/4 cup fresh parsley, chopped
For the dressing:
- 1/4 cup extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon lemon juice
- 1 tablespoon dijon mustard
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon honey
- 1/4 teaspoon sea salt
- 1/8 teaspoon black pepper
Instructions
- Cook the orzo according to packet directions. Drain, and rinse with cold water until cooled. Set aside.
- To make the dressing, add the olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, dried oregano, salt and pepper to a small mixing bowl. Whisk with a fork or small whisk until well combined. Taste and add more spices to your liking.
- To assemble the salad, add the cooked and cooled orzo, arugula, chopped cucumber, halved cherry tomatoes, crumbled feta, sliced onion and basil leaves to a large mixing bowl. Gently toss.
- Drizzle the dressing over the salad and mix gently until everything is well combined and coated in the dressing. Transfer the salad to a large salad bowl to serve.
Notes
- The cooked orzo can be left to cool on its own, however rinsing it under cold water will cool it far quicker. The cooked orzo could also be spread on a large baking sheet to cool.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
