Description
Whole wheat orzo and veggies in a unique cold summer salad. Garnish with Parmesan cheese and slivered almonds.
Ingredients
- 1 (16 ounce) package whole-wheat orzo pasta
- 1 bunch green onions, sliced
- 1 cup frozen corn
- 1 cup dried cranberries
- 1 red bell pepper, diced
- 1 cup sliced almonds
- 2 teaspoons dried basil
- 1 cup arugula
- ½ cup shredded Parmesan cheese
- salt and ground black pepper to taste
- ⅓ cup white balsamic vinegar
- 2 tablespoons lemon juice
- 2 tablespoons Dijon mustard
- 2 teaspoons minced garlic
- 1 teaspoon white sugar
- ½ teaspoon dried basil
- ½ cup canola oil
- ½ cup olive oil
- salt and ground black pepper to taste
Instructions
- Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water
- stirring occasionally until cooked through but firm to the bite
- about 12 minutes. Drain.
- Combine orzo
- green onions
- corn
- cranberries
- red bell pepper
- almonds
- basil
- arugula
- Parmesan cheese
- salt
- and ground black pepper in a large bowl; set aside.
- Whisk together balsamic vinegar
- lemon juice
- Dijon mustard
- garlic
- sugar
- basil
- canola oil
- olive oil
- salt
- and ground black pepper to taste. Drizzle over orzo salad and toss to coat.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 30 mins
Servings: 8