is right around the corner…which means we’re heading into the season of picnics and potlucks.
It’s always tricky to figure out what to bring to one of these shindigs. You want something that you can make ahead of time, so you don’t need to mess around in the kitchen. It shouldn’t need to be kept warm, but it also shouldn’t have anything in it that will go bad in the heat, since it could be sitting outside for a few hours. And, of course, you also want it to be delicious.
MY LATEST VIDEOS
This Mediterranean-inspired Orzo Salad with Dijon Vinaigrette fits the bill perfectly. It’s absolutely bursting with flavors and textures! The sun-dried tomatoes are sweet and chewy, while the olives and Parmesan give this a savory, salty bite. The green onions give it a little crunch and texture, and the arugula is peppery and crisp. Put that all together, and it adds up to…yum.
So next time you get invited to a potluck, show up with this salad and impress all your friends. Or, if you don’t get invited to one, make it at home…it’s just as tasty served at your own table.
Orzo Salad with Dijon Vinaigrette
(Printable recipe at bottom of post)
Salad Ingredients
16-ounce package orzo pasta
1 cup black olives, sliced
1/2 cup sun-dried tomatoes packed in oil, chopped
1/2 cup freshly grated Parmesan cheese
4 green onions, sliced
2 handfuls of fresh arugula
Dressing Ingredients
1/2 cup olive oil
1/4 cup red wine vinegar
1 teaspoon sugar
2 teaspoons Dijon mustard
Salt & pepper to taste
INSTRUCTIONS:
1. Cook the orzo according to the directions on the package. Drain and rinse the orzo very well.
2. Add the orzo, black olives, sun-dried tomatoes, parmesan, and green onions to a large bowl, and stir to combine
3. Add all of the dressing ingredients to jar with a tight fitting lid and shake for vigorously for 30 to 40 seconds or until creamy. Taste and adjust the dressing to your liking. Add more sugar if you like a sweeter dressing or more vinegar if you like it more vinegary. Pour the dressing over the salad and mix well.
4. Add the arugula to the salad and mix well. Refrigerate for at least 30 minutes before serving.
Never miss out on FUN new meals or easy lunchbox ideas for the family and SIGN UP to have my posts sent right to your inbox! It’s EASY PEASY! Just CLICK HERE and enter your email!
XO
Corey, Darryl, Big D & Little D
- Salad Ingredients
- 16-ounce package orzo pasta
- 1 cup black olives, sliced
- ½ cup sun-dried tomatoes packed in oil, chopped
- ½ cup freshly grated Parmesan cheese
- 4 green onions, sliced
- 2 handfuls of fresh arugula
- Dressing Ingredients
- ½ cup olive oil
- ¼ cup red wine vinegar
- 1 teaspoon sugar
- 2 teaspoons Dijon mustard
- Salt & pepper to taste
- Cook the orzo according to the directions on the package. Drain and rinse the orzo very well.
- Add the orzo, black olives, sun-dried tomatoes, parmesan, and green onions to a large bowl, and stir to combine
- Add all of the dressing ingredients to jar with a tight fitting lid and shake for vigorously for 30 to 40 seconds or until creamy. Taste and adjust the dressing to your liking. Add more sugar if you like a sweeter dressing or more vinegar if you like it more vinegary. Pour the dressing over the salad and mix well.
- Add the arugula to the salad and mix well. Refrigerate for at least 30 minutes before serving.
Bonnie Harwin says
Hi Corey, just found your site – your recipes look wonderful. I was wondering if this orzo salad can be served warm or room temperature, rather than cold. Thanks for your input, I will definitely keep checking for new recipes
Corey says
I have only served this recipe cold, so I can’t say for sure. I honestly think it is best served cold.