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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!
Arugula Orzo Salad comes together in about 25 minutes and stays fresh enough to make ahead for a crowd. Orzo, peppery arugula, cherry tomatoes, cucumber, red onion, feta, and fresh basil get tossed in a Greek-style lemon dressing for a salad that’s light but still filling. Serve it as a side with grilled salmon, chicken, or shrimp, or add a protein and eat it as the meal itself.
It’s also very customizable depending on what you have on hand. Add chickpeas, white beans, extra fresh vegetables, artichokes, or olives to make it your own. If you love this combination, my Tomato Feta Orzo Salad is a heartier variation worth trying too. If you are an orzo fan try this Summer Orzo Pasta Salad, Mediterranean Orzo Pasta Recipe, Mediterranean Pasta Salad, Greek Orzo Pasta Salad, or this 4 Ingredient Cheesy Orzo Recipe.
Why We Love this Arugula Orzo Salad
This salad is a nice mixture of orzo pasta with arugula- it is light and flavorful! Here is why we love this 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.
• Crowd-Pleaser: 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.
• 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.
- Orzo: This rice-shaped pasta gives the salad body without weighing it down. Swap with any short pasta like ditalini, farfalle, or small shells.
- Arugula: Adds a peppery bite that balances the creamy feta and sweet dressing. Substitute with baby spinach for a milder flavor. If you like arugula salads try my Lemon Arugula Salad Recipe with Parmesan Cheese.
- Cucumber: Adds crunch and freshness. Use any cucumber, sliced into half-moons.
- Cherry Tomatoes: Bring a juicy pop of sweetness. Use chopped regular tomatoes if that’s what you have on hand.
- Feta Cheese: Adds a salty, creamy element that ties the salad together. Greek feta gives the best texture, but any soft cheese works.
- Red Onion: Adds sharpness and color. Replace with thinly sliced green onions or Quick Pickled Red Onions for a milder, tangier bite.
- Basil: Adds a fresh, slightly sweet herb note. Sub with parsley or mint, or leave it out entirely.
- Dressing: A Greek-style vinaigrette of olive oil, red wine vinegar, lemon juice, mustard, and spices that ties every ingredient together without overpowering them.
Modifications for this Salad
- Cheese: Feta is my favorite for its salty, creamy bite, but goat cheese or shaved Parmesan also work well.
- Beans: Add chickpeas, white beans, or black beans for extra protein and texture.
- Protein: Make it heartier with grilled chicken, shrimp, salmon, or tofu for a full meal.
- Vegetables: Mix in extra veggies like bell peppers, zucchini, radish, carrots, or celery for more crunch and color.
- Olives: Add briny flavor with kalamata or green olives.
- Grains: Swap orzo with or add grains like quinoa, couscous, farro, or bulgur for different texture.
- Seeds & Nuts: Toss in pine nuts, sesame seeds, pepitas, almonds, or walnuts for crunch.
How to Make Arugula Orzo Salad
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.
Recipe Tip: 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.
Common Mistakes to Avoid
- Adding warm orzo to the arugula. Warm pasta wilts arugula almost instantly and turns it soggy and dark. Cool the orzo completely before it touches the greens.
- Dressing the salad too early if you’re transporting it. The arugula softens fast once dressed. Pack the dressing separately and toss right before serving if you’re bringing this somewhere.
- Skipping the rinse. Rinsing the orzo under cold water after cooking speeds up cooling and keeps the pasta from clumping together.
- Using tomatoes straight from the fridge. Cold tomatoes taste dull. Let them sit at room temperature for 15 to 20 minutes before adding them for better flavor.
Storage Tips
- Store this salad in an airtight container in the fridge for up to 4 days. Because the orzo absorbs a good amount of the dressing as it sits, you’ll likely want to drizzle a little extra dressing or a splash of olive oil and lemon juice over leftovers before serving again.
- If you’re making this ahead for a party or meal prep, keep the arugula and dressing separate from the orzo and other vegetables until you’re ready to serve. Combining everything too early softens the arugula and makes the salad soggy well before the 4-day window is up.
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
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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, but rinsing it under cold water will cool it far quicker and helps stop it from clumping. Spreading it on a large baking sheet works too.
- Cool the orzo completely before combining it with the arugula. Warm pasta wilts arugula fast and turns it soggy within minutes.
- If you’re bringing this with you, wait to toss the dressing into the salad until you arrive so the arugula doesn’t get too soft and wilted.
- Store in an airtight container in the fridge for up to 4 days. The orzo absorbs a good amount of the dressing as it sits, so add a little extra dressing or a splash of olive oil and lemon juice before serving leftovers.
- For meal prep, keep the arugula and dressing separate from the orzo and vegetables until ready to serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
