Arugula Orzo Pasta Salad with Sun-Dried Tomato is a beautifully colorful pasta salad that works in all seasons! A flavorful side-dish or a healthy protein lunch addition, this orzo salad has delicious Mediterranean flavors with lots of fresh veggies, feta cheese, and a quick garlicky homemade vinaigrette. Great to meal prep and ready in just 20 minutes!
- A versatile and useful salad! - I love making up a quick batch of orzo pasta salad! My middle schooler likes it in his lunchbox, we'll have some with dinner, and the chickpeas make it a filling addition to lunch or any meal.
- Seasonal - This has become a great winter alternative to our favorite Tomato Cucumber Orzo Salad. Bell pepper, cucumber and arugula are available year round, so you can make it any time! You can also easily add or substitute different veggies for lots of variations.
- Love Non-Lettuce Salads? Try this Tomato Feta White Bean Salad and this Broccoli Salad with Feta!
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Ingredients & Substitutions
A few pantry staples and a few fresh ingredients make this healthy pasta salad easy to put together!
- Orzo Pasta - The rice shaped pasta, we love it in pasta salads!
- Arugula - With a distinct peppery taste, this vibrant green is delicious to add a handful to salads! You could also substitute fresh spinach, just give it a rough chop.
- Bell Pepper and Cucumber - Bold veggies that are readily available year round.
- Sun-Dried Tomato - A pantry staple in my kitchen, sun-dried tomatoes add so much flavor! Be generous with including the oil they are packed in to the salad. With the rest of your jar, try this Tuscan Sausage and White Bean Soup.
- Feta Cheese - I like to buy a block of feta that comes in a tub of brine and crumble it myself for the best flavor and texture. You could substitute goat cheese or Parmesan shavings, but feta is my favorite salad cheese!
- Chickpeas - These are optional, but add a boost of protein, making the pasta salad suitable for a side dish or a lunch. Just drain and rinse the can and use a half a cup (or any amount you like), the rest can be frozen.
- Vinaigrette - A quick shake in a jar is all it takes to make your own homemade vinaigrette. The fresh clove of garlic is really important, but you can use red or white wine vinegar.
See recipe card below for full quantities.
Instructions
This arugula orzo salad is quick and easy! Cook up the pasta, shake up the dressing and put it all together!
Step 1 - Cook orzo in boiling salted water, about 8 minutes (check the package instructions).
Cool the pasta by either draining it under running cold water, or setting the drained pasta in the fridge.
Add all ingredients for the dressing to a jar with a lid and shake to emulsify.
Step 2 - Slice the red bell pepper, cucumber and sun-dried tomato.
Step 3 - Add the cooled orzo to a bowl with everything else.
I like to keep a small amount of bell pepper, cucumber and feta to the side to arrange over the top at the end.
Step 4 - Mix the salad with a bit of the dressing (you probably won't use all of it).
Transfer to a serving bowl and arrange the few remaining ingredients over the top.
Recipe Notes & Tips
- Toss with Half, Top with Half - The trick to salad and pasta salad presentation is not letting all the ingredients fall to the bottom! Keep out a bit of each ingredient when tossing and then arrange them over the top of the salad in the serving bowl. This gives you a balanced, more colorful presentation.
- Extra Dressing - You will likely no use all the dressing for this recipe. Extra can be kept in the fridge for a month or more and used on any salad. Let it come to room temperature on the counter and reshake before using.
- Storage - Orzo salad tossed with dressing can be stored in the fridge and eaten within a day or two. The pasta will absorb the dressing and dry out a bit, so you may want to add more dressing before eating.
Recipe FAQs
Yes! You can cook and cool the orzo, then add everything to a bowl. You could wait to add the dressing and toss just before serving, or just toss it together and have it all ready. Just bring the extra dressing along in case you need to add more and give it another toss.
The veggies in this salad could be added to or swapped with cherry tomatoes, yellow or orange bell pepper, chopped spinach, kalamata olives, artichokes, avocado, or fresh herbs such as parsley, oregano or basil. You could also add chopped prosciutto or salami.
Yes, the chickpeas are optional but add a little boost of protein. They don't add much flavor so it's fine to use more or less, or leave them out. Extra drained and rinsed chickpeas can be refrigerated or frozen for another use.
More Favorite Salad Recipes!
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Arugula Orzo Pasta Salad with Sun-Dried Tomato
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Print Pin RateIngredients
- 1 cup orzo pasta (uncooked)
- 1 cup arugula
- ½ cup red bell pepper sliced
- ½ cup cucumber sliced
- ¼ cup sun-dried tomatoes sliced with oils
- ½ cup feta cheese crumbled
- ½ cup chickpeas drained and rinsed (optional)
For the Dressing
- 1 clove garlic minced
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- 8 grinds fresh black pepper
- ½ teaspoon dijon mustard (regular or whole grain)
- 3 Tablespoons white wine vinegar
- 3 Tablespoons olive oil
Instructions
- Cook orzo pasta in boiling salted water for about 8 minutes (follow package instructions). Drain and cool the pasta by running it under cold water or setting in the fridge.
- Add all ingredients for the dressing to a jar with a lid and shake well to emulsify.
- Slice peppers, cucumber and sun-dried tomatoes.
- In a mixing bowl, add the orzo and all other ingredients with a bit of dressing . You can save a bit of each ingredient (like the pepper, cucumber and feta) to arrange over the top. Mix well.
- Transfer to a serving bowl, add the extra colorful ingredients over the top and another drizzle of dressing if needed. Serve or refrigerate.
Notes
- Dressing - You won't need all the dressing, extra can be refrigerated for a month and used on any salad.
- Chickpeas- are optional but add protein. You can add more or less, or leave them out.
- Additions and Substitutions - The veggies in this salad are optional and interchangeable. Good additions or swaps could be cherry tomatoes, kalamata olives, artichokes, spinach, avocado, or fresh herbs such as parsley, oregano or basil.
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