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Orzo with Feta and Arugula

In my family, we love salads because they’re an interesting way to blend many different flavors. This orzo salad is one of our favorites—it tastes delicious served either warm or cool. —Laura Adamsky, Decatur, Alabama
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings


  • 1 cup uncooked orzo pasta
  • 6 cups fresh arugula
  • 1/2 cup crumbled feta cheese
  • 1/2 cup sliced almonds, toasted
  • 1/2 cup dried cherries or dried cranberries
  • 2 tablespoons extra virgin olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Lemon wedges, optional


  • Cook pasta according to package directions for al dente. Drain orzo; rinse with cold water and drain well. In a large bowl, combine arugula, feta, almonds, cherries, oil, salt and pepper. Add orzo; toss to coat. If desired, serve with lemon wedges.

Test Kitchen tip
  • Turn leftovers into lunch by adding sliced grilled chicken.
  • Nutrition Facts
    1 cup: 279 calories, 11g fat (2g saturated fat), 5mg cholesterol, 198mg sodium, 38g carbohydrate (11g sugars, 3g fiber), 8g protein.

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    Average Rating:
    • Connie
      Aug 10, 2020

      Really like this salad. We serve it with chicken. We also put a balsamic vinaigrette on it. It is really good for lunch or even dinner the next day with leftover chicken. We can't always get arugula in our little town so we also make it with spring mix salad greens.

    • terratoo
      Feb 22, 2020

      Made this week as a side dish. I made half recipe since there are only two of us, used whole wheat orzo and added splash of lemon juice and fresh grated lemon peel on top. Will definitely make again. Upon telling my daughter about the recipe she requested I send her a copy so she can try it too.

    • Donna
      Apr 27, 2019

      Hubs and I really enjoyed this recipe. We actually used it in our lunches for work. It held up nice over a couple of days and had great flavor. I’d definitely use it as a side dish as well.