Elle’s Incredible Orzo Salad

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People rave about this orzo. It is a guaranteed crowd pleaser and the best dish to bring to a potluck, holiday meal, or barbecue. (I’ve brought it to all three, and served it at home as a simple side with a piece of grilled fish or tempeh.)

Here is the recipe, which doubles well if necessary.

1 pound regular or whole wheat orzo, cooked according to package directions, run under cold water, and cooled a bit
8 ounces of feta, crumbled*
An 8ounce bag of arugula (If baby variety, leave as is. If leaves are large, tear ’em up.)
1 bag dried cranberries, orange or regular (5 or 6 oz)
About 1/2-3/4 cup any of these: pine nuts, sunflower seeds, or pumpkin seeds
Juice of four lemons
Extra virgin olive oil (maybe 1/4 cup? More if it seems dry.)
Sea salt, to taste
Pepper, to taste (I like Trader Joe’s Flower Pepper for this.)

Dump everything in a bowl. Mix. Serve, or chill to serve later. If you refrigerate for a while, I recommend adding more olive oil and lemon juice before serving.

*This can easily be made vegan by leaving out the cheese or substituting either finely grated vegan mozz, or firm tofu that has been pressed and soaked in olive juice.

Enjoy!

xo,
Elle

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3 thoughts on “Elle’s Incredible Orzo Salad

  1. I was inspired by this to make lentil pasta salad yesterday. I’m usually uneasy of putting leafy greens in anything but plain salad, but I think I’m going to try it tonight with some red leaf lettuce that I’d normally let rot in my fridge. Looks good!

  2. Pingback: Orzo Salad with Beets & Blue Cheese | A HEALTHY LIFE FOR ME

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