Another sunny summer evening, another summer salad. This time, it is tender orzo pasta and peppery arugula tossed in a simple lemon vinaigrette.
Don't you always find pasta salads disappointing? So often they are bland, oily and mushy. Not to mention time consuming to prepare. I remain ever hopeful and continue to take servings of them at parties and potlucks, but I must admit it has been a while since I have undertaken making one myself.
This salad is different. The orzo cooks up quickly and the heat of it ever so slightly wilts the arugula. It is quite nice. The recipe is from Everyday Food Magazine.
lemony orzo and arugula salad
3/4 pound orzo
1/4 cup olive oil
2 teaspoons lemon zest
2 tablespoons lemon juice
grated parmesan (optional)
1) In a large pot of boiling salted water, cook orzo according to package directions; drain.
2) Stir 1/4 cup olive oil, lemon zest and juice, and arugula into orzo and season with salt and pepper. Add a bit of grated parmesan (optional).