Orzo & Arugula Lemon Thyme Salad
Prep time
Cook time
Total time
Author: Jeanine Donofrio
Serves: 2 as a main, 4 as a side
Ingredients
- 1 cup uncooked orzo
- 2 cups arugula or spinach
- ½ cup chopped fresh mozzarella
- 3-4 dry or oil-packed sun-dried tomatoes, chopped
- ¼ cup toasted and chopped walnuts or other nuts
- Lemon, for squeezing
- Grated parmesan cheese, for serving (optional)
For the lemon thyme vinaigrette:
- ¼ cup extra-virgin olive oil
- 1 garlic clove, minced
- 2 tablespoons champagne vinegar or white wine vinegar
- 2 tablespoons grated lemon zest, plus more for garnish
- 2 tablespoons chopped lemon thyme, plus more for garnish
- Sea salt and fresh black pepper
- Pinch red pepper flakes
Instructions
- Cook the orzo in boiling salted water for about 7-10 minutes, or until al dente.
- Make the lemon thyme vinaigrette: Whisk together the olive oil, garlic, vinegar, lemon zest, lemon thyme, and pinches of salt, black pepper, and red pepper flakes. Taste and adjust seasonings.
- Place the arugula in a large bowl. When the orzo is done, use a slotted spoon to scoop the hot orzo over the arugula. Some of the pasta water will come over, that’s ok. If you don’t have a slotted spoon with small enough holes, drain your pasta and reserve some of the pasta water to add in.
- Add the mozzarella and pour in some of the dressing. Toss to combine, and the arugula will begin to wilt from the heat of the pasta. Add as much or as little of the dressing as you like. Taste and adjust seasonings.
- Top with the reserved lemon thyme, lemon zest, sun-dried tomatoes, walnuts, and a squeeze of lemon. Serve warm or at room temperature with grated parmesan cheese, if desired.
Recipe by Love and Lemons at https://dailycove.info/orzo-arugula-salad-lemon-thyme/%3C/div%3E%3Cdiv
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