Arugula Orzo Salad is a fresh, light salad that combines tender orzo with peppery arugula, juicy cherry tomatoes, crisp cucumber, red onion, creamy feta, and bright basil, all tossed in a Greek-style dressing. It’s an ideal side or a satisfying main when paired with grilled salmon, chicken, steak, shrimp, or tofu.
This Arugula Orzo Salad blends orzo pasta with peppery arugula, halved cherry tomatoes, diced cucumber, thinly sliced red onion, crumbled feta, and fresh basil. A simple Greek-inspired dressing of olive oil, red wine vinegar, lemon juice, Dijon mustard and oregano brings it all together. The salad is easy to prepare, scales well for a crowd, and is highly adaptable — add beans, olives, artichokes, extra veggies, or your favorite protein. If taking it to a gathering, wait to dress the salad until serving to keep the greens crisp.
Why We Love this Arugula Orzo Salad
This salad balances light, peppery greens with hearty orzo and creamy feta. It’s versatile, portable, and perfect for hot-weather meals:
• Side or Main: Serve it as a side or add grilled salmon, chicken, shrimp, steak, or tofu to make it a complete meal.
• Feeds a Crowd: Easy to scale and great for parties, potlucks, or barbecues.
• Uses Fresh Produce: A great way to use summer tomatoes, cucumbers, and fresh herbs from the garden.
Recipe Ingredients You’ll Need
See the recipe card below for exact measurements. Main components and easy swaps:
- Orzo: Any short pasta such as ditalini, small shells, or farfalle will work.
- Arugula: Substitute with baby spinach if preferred.
- Cucumber: Slice into half-moons or dice as desired.
- Cherry Tomatoes: Halved; regular tomatoes chopped also work.
- Feta Cheese: Greek feta adds salty creaminess; goat cheese or shaved Parmesan are fine alternatives.
- Red Onion: Thinly sliced; green onions or quick-pickled red onion are great swaps.
- Basil: Fresh basil brightens the salad—parsley or mint can replace it.
- Dressing: Olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, oregano, salt, pepper, and a touch of honey for balance.
Modifications for this Salad
- Beans: Add chickpeas or white beans for extra protein.
- Protein: Make it heartier with grilled chicken, shrimp, salmon, or tofu.
- Veggies: Add bell pepper, zucchini, radish, carrots, or celery.
- Olives & Artichokes: Kalamata olives or marinated artichokes bring Mediterranean flavor.
- Grains: Swap orzo for quinoa, couscous, farro, or bulgur for variety.
- Crunch: Toss in toasted pine nuts, pepitas, almonds, or walnuts.
How to Make Orzo Salad with Arugula
Step 1: Cook the orzo. Prepare orzo according to package directions. Drain and rinse with cold water until cooled, then set aside.
Step 2: Make the dressing. In a small bowl whisk together extra virgin olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, honey, salt and pepper. Adjust seasoning to taste.
Step 3: Assemble the salad. In a large bowl combine the cooled orzo, arugula, diced cucumber, halved cherry tomatoes, crumbled feta, thinly sliced red onion, chopped basil and parsley. Gently toss to mix.
Step 4: Dress and serve. Drizzle dressing over the salad and toss gently until everything is evenly coated. Transfer to a serving bowl and enjoy. If transporting, keep the dressing separate and toss just before serving to prevent the arugula from wilting.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. The orzo will absorb dressing over time, so you may want to reserve a little extra dressing to refresh the salad before serving.
Recipe FAQ
Yes. Prepare the orzo and chop the vegetables in advance. If you plan to eat the salad over several days, store the dressing separately and add it just before serving to keep greens crisp.
Absolutely. Couscous, quinoa, farro, or small pasta shapes all work well and will change the texture slightly.
More Orzo Recipes:
Vegetarian
4 Ingredient Cheesy Orzo Recipe
Chicken
Greek Chicken with Tzatziki Orzo Salad
Vegetarian
One Pot Creamy Tomato Herb Orzo
Chicken
Lemon Chicken Orzo
Arugula Orzo Salad
Ingredients
- 8 ounces orzo pasta, 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 package directions. Drain and rinse with cold water until cooled. Set aside.
- Whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, oregano, honey, salt and pepper in a small bowl. Adjust seasoning to taste.
- In a large bowl combine cooled orzo, arugula, cucumber, cherry tomatoes, feta, red onion, basil and parsley. Gently toss.
- Drizzle dressing over the salad and toss gently to combine. Transfer to a serving bowl and serve. If transporting, keep dressing separate until serving.
Notes
- Rinsing cooked orzo under cold water speeds cooling; spreading it on a baking sheet also helps it cool evenly.
Nutrition
Nutrition information is an approximation.
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