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Healthy Lemon Arugula Orzo Salad (20 Mins)

Lemon arugula orzo salad with chickpeas, crumbled feta, toasted pine nuts, basil, and lemon zest served in a modern white ceramic bowl on a bright white marble surface, showing glossy orzo and fresh peppery greens.
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Healthy Lemon Arugula Orzo Salad is a fresh 20 mins pasta salad with tender orzo, peppery arugula, chickpeas, feta, basil, toasted pine nuts, and a bright lemon Dijon dressing. It is easy to prep ahead for summer lunches, cookouts, picnics, or a light dinner with grilled chicken, shrimp, or salmon.

Ingredients

Scale

For the Salad:

  • 1 cup dry orzo pasta
  • ¼ cup pine nuts
  • 3 cups baby arugula
  • 1 can chickpeas, 15 oz, drained and rinsed
  • ⅓ cup crumbled feta cheese
  • ¼ cup fresh basil leaves, torn

For the Lemon Dressing:

  • ⅓ cup olive oil
  • ¼ cup lemon juice
  • 1 tablespoon lemon zest
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 2 cloves garlic, minced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

  1. Cook the orzo: Bring a large pot of salted water to a boil, add the orzo, and cook according to package directions until al dente. Drain and rinse under cold water until cooled.
  2. Toast the pine nuts: Add the pine nuts to a dry skillet over medium heat and toast for 2 to 3 mins, stirring often, until lightly golden and fragrant. Remove them from the pan right away.
  3. Make the dressing: In a small bowl or jar, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, honey, minced garlic, salt, and black pepper until smooth.
  4. Build the salad: Add the cooled orzo, arugula, chickpeas, feta, basil, and toasted pine nuts to a large bowl.
  5. Toss and serve: Pour the lemon dressing over the salad and toss gently until everything is evenly coated. Serve right away or chill for 30 mins before serving.

Notes

  • Add the arugula closer to serving if making the salad ahead so it stays fresh.
  • Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
  • Freezing is not recommended because the arugula, basil, feta, and orzo lose their best texture.
  • If leftovers seem dry, refresh with a squeeze of lemon juice and a drizzle of olive oil.

Nutrition

Find it online: https://cozyhomeplate.com/healthy-lemon-arugula-orzo-salad-20-mins/