The idea is borrowed from Giada De Laurentiis on the Food Network site and with Brock’s smoked fish and a Peach Crisp, it made for a brilliant summer meal – enjoy!

Arugula and Orzo Salad

2 c. uncooked orzo

1/4 c. olive oil

2-3 c. baby arugula

1/2 c. + feta (or fresh Parmesan, or another strong, crumbly cheese)

1/2 c. dried cranberries (or cherries, but they should be a bit sweet)

basil leaves – to taste

1/2 c. toasted pecans (or pine nuts, or walnuts)

3 T. lemon juice

salt and freshly ground pepper to taste

Cook the orzo according to package directions, drain it well, and then put it in a large bowl and pour the olive oil over all.  Stir regularly as it cools while you get everything else ready (if it’s too warm, your arugula won’t be crisp, and you need to stir it so it doesn’t clump together as it cools).

Once the orzo is cool enough and you’re ready to serve, add the remaining ingredients and toss gently to combine.

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