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Lemony Orzo, Roasted Tomato & Arugula Salad
A light and refreshing salad perfect for lunch or a quick dinner.
Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Course:
Lunch
Cuisine:
American
Keyword:
orzo, salad
Servings:
2
Calories:
808
kcal
Author:
Adapted from Epicurious.com
Ingredients
3
tablespoons
extra-virgin olive oil
2
cups
cherry tomatoes
1/2
cup
chopped dill
1
teaspoon
grated lemon zest
juice of lemon
1
cup
orzo
1 1/2
cups
crumbled feta
6 ounces
large bunch of fresh arugula
Instructions
Preheat oven to 450 degrees. Set a small pot of water to boil.
Toss together a drizzle of olive oil, tomatoes, and a sprinkle of salt & pepper on a baking sheet. Roast for 10 minutes.
Boil the orzo until al dente. (5-8 minutes, depending on your package directions.)
Toss the arugula, feta, dill, lemon zest, lemon juice, and salt and pepper in a large serving bowl.
Drain orzo, rinse briefly with cold water to halt the cooking.
Remove tomatoes from oven when they have burst and are beginning to char. (About 10 minutes.)
Toss the salad with the slightly cooled tomatoes and orzo. Serve.
Nutrition
Calories:
808
kcal
|
Carbohydrates:
69
g
|
Protein:
29
g
|
Fat:
47
g
|
Saturated Fat:
18
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
21
g
|
Cholesterol:
100
mg
|
Sodium:
1326
mg
|
Potassium:
859
mg
|
Fiber:
5
g
|
Sugar:
7
g
|
Vitamin A:
3451
IU
|
Vitamin C:
54
mg
|
Calcium:
703
mg
|
Iron:
4
mg