Orzo and Arugula Salad
Description
This orzo salad with arugula is full of great textures, from crisp veggies to crunchy nuts and dried fruit, and features a zesty balsamic dressing.
Ingredients
•
1 (16 ounce) package whole-wheat orzo pasta
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1 red bell pepper, diced
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1 bunch green onions, sliced
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1 cup frozen corn
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1 cup dried cranberries
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1 cup sliced almonds
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1 cup arugula
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1/2 cup shredded Parmesan cheese
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2 teaspoons dried basil
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salt and ground black pepper to taste
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1/2 cup canola oil
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1/2 cup olive oil
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1/3 cup white balsamic vinegar
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2 tablespoons lemon juice
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2 tablespoons Dijon mustard
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2 teaspoons minced garlic
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1 teaspoon white sugar
Directions
1
Bring a large pot of lightly salted water to a boil. Cook orzo in boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes. Drain.
2
Combine cooked orzo, bell pepper, green onions, corn, cranberries, almonds, arugula, Parmesan cheese, 2 teaspoons basil, salt, and pepper in a large bowl; set salad aside.
3
Whisk together oils, balsamic vinegar, lemon juice, Dijon mustard, garlic, sugar, and remaining 1/2 teaspoon basil in a medium bowl until dressing is well combined. Season with salt and pepper.
4
Drizzle dressing over salad and toss to coat.