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Orzo and Arugula Salad

Rated as 4.5 out of 5 Stars

"Whole wheat orzo and veggies in a unique cold summer salad. Garnish with Parmesan cheese and slivered almonds."
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30 m servings 649 cals
Original recipe yields 8 servings


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  1. Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain.
  2. Combine orzo, green onions, corn, cranberries, red bell pepper, almonds, basil, arugula, Parmesan cheese, salt, and ground black pepper in a large bowl; set aside.
  3. Whisk together balsamic vinegar, lemon juice, Dijon mustard, garlic, sugar, basil, canola oil, olive oil, salt, and ground black pepper to taste. Drizzle over orzo salad and toss to coat.

Nutrition Facts

Per Serving: 649 calories; 36.5 g fat; 68.9 g carbohydrates; 14 g protein; 4 mg cholesterol; 181 mg sodium. Full nutrition

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I made this using regular orzo and peach white balsamic vinegar, and other than cutting the recipe in half I followed the recipe as written. I would say that this could be served as a main sala...

Made with bow tie pasta., toasted pine nuts, dried cherries and no corn. Dressing was yummy!! Brought this to a pot luck and it was gone in no time:)

I thought this was yummy! I did add bacon bits, which I thought added a little extra flavor. I did use a champagne mustard instead of dijon, and cranberry pear infused white balsamic vinegar.....