Orzo Arugula Salad Recipe with Feta and Grapes

Small white serving plate filled with a salad made with cooked orzo, arugula, asparagus, pine nuts, grapes, and feta cheese.

4.89 from 18 votes

Orzo Arugula Salad Recipe with Feta and Grapes

This vibrant and delicious Orzo Arugula Salad is filled with juicy grapes, toasted pine nuts, feta, and asparagus tossed in an easy lemon vinaigrette. Perfect for a light dinner, lunch, or mid-summer potluck.

Prep Time30

Cook Time8

Total Time38

Course: Salad, Side Dish

Cuisine: American

Keyword: Arugula and Orzo Salad, Orzo Arugula Salad, Salad with orzo, arugula, and feta

Servings: servings

Author: Jessica Randhawa

Ingredients

8 oz orzo cooked according to package directions
4 tablespoon olive oil divided
1 teaspoon salt divided
1 lb asparagus chopped into 1-inch pieces
⅓ cup grapeseed oil or good-quality olive oil
¼ cup fresh lemon juice
¼ teaspoon black pepper
6 oz arugula
8 oz feta cheese crumbled
½ pound red seedless grapes halved
¼ cup pine nuts

US Customary - Metric

Instructions

Bring a large pot of water to a boil over high heat and cook the orzo until al dente. Drain and rinse thoroughly with warm water. Drain again.
Transfer the cooked orzo to a large baking sheet lined with parchment paper. drizzle with 3 tablespoons of good quality olive oil or grapeseed oil and sprinkle with 1/2 teaspoon of salt. Gently toss to coat and set aside.
Heat the remaining tablespoon of olive oil in a large skillet set over medium heat. Add the asparagus, cover, and cook until al dente, approximately 5 minutes. Remove and transfer to the same baking sheet as the cooked orzo.
In the meantime, whisk together the grapeseed oil, fresh lemon juice, black pepper, and remaining half teaspoon of salt. Set aside.
Add the arugula, crumbled feta cheese, red seedless grapes, and pine nuts to a large salad bowl. Gently mix to combine.
Add the cooled orzo and asparagus and drizzle with the lemon vinaigrette. Mix to combine and season with additional salt, to taste.

Notes

This prepares a large salad - great for potlucks, BBQs, or any other family gathering. You can also make it and save leftovers for up to 2 days. If you know ahead of time that you will have leftovers, plan on setting aside a portion without the arugula. The arugula, a leafy green, is the only ingredient that is best enjoyed the day of preparation, especially if it has been mixed with any type of salad dressing or vinaigrette.

Nutrition