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Orzo with Feta and Arugula

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Total Time
Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Laura Adamsky, Decatur, Alabama

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 13, 2023

In my family, we love salads because they’re an interesting way to blend many different flavors. This orzo salad is one of our favorites—it tastes delicious served either warm or cool. —Laura Adamsky, Decatur, Alabama


Test Kitchen tip
  • Turn leftovers into lunch by adding sliced grilled chicken.
    • Test Kitchen Approved

    Orzo with Feta and Arugula

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    Yield: 6 servings
    Prep: 20 min
    Cook: 10 min
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    Ingredients

    • 1 cup uncooked orzo pasta
    • 6 cups fresh arugula
    • 1/2 cup crumbled feta cheese
    • 1/2 cup sliced almonds, toasted
    • 1/2 cup dried cherries or dried cranberries
    • 2 tablespoons extra virgin olive oil
    • 1/4 teaspoon salt
    • 1/8 teaspoon pepper
    • Lemon wedges, optional
    Text Ingredients

    Directions

    1. Cook pasta according to package directions for al dente. Drain orzo; rinse with cold water and drain well. In a large bowl, combine arugula, feta, almonds, cherries, oil, salt and pepper. Add orzo; toss to coat. If desired, serve with lemon wedges.

    Nutrition Facts

    1 cup: 279 calories, 11g fat (2g saturated fat), 5mg cholesterol, 198mg sodium, 38g carbohydrate (11g sugars, 3g fiber), 8g protein.
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