ORZO AND ARUGULA SALAD

Orzo and Arugula Salad image

Whole wheat orzo and veggies in a unique cold summer salad. Garnish with Parmesan cheese and slivered almonds.

Provided by ccb1122

Time 30m

Yield 8

Number Of Ingredients 19

Ingredients

1 (16 ounce) package whole-wheat orzo pasta
1 bunch green onions, sliced
1 cup frozen corn
1 cup dried cranberries
1 red bell pepper, diced
1 cup sliced almonds
2 teaspoons dried basil
1 cup arugula
½ cup shredded Parmesan cheese
salt and ground black pepper to taste
⅓ cup white balsamic vinegar
2 tablespoons lemon juice
2 tablespoons Dijon mustard
2 teaspoons minced garlic
1 teaspoon white sugar
½ teaspoon dried basil
½ cup canola oil
½ cup olive oil
salt and ground black pepper to taste

Steps:

Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain.
Combine orzo, green onions, corn, cranberries, red bell pepper, almonds, basil, arugula, Parmesan cheese, salt, and ground black pepper in a large bowl; set aside.
Whisk together balsamic vinegar, lemon juice, Dijon mustard, garlic, sugar, basil, canola oil, olive oil, salt, and ground black pepper to taste. Drizzle over orzo salad and toss to coat.

Nutrition Facts : Calories 649.4 calories, Carbohydrate 68.9 g, Cholesterol 4.4 mg, Fat 36.5 g, Fiber 6.2 g, Protein 14 g, SaturatedFat 4.5 g, Sodium 181.1 mg, Sugar 14.9 g