Arugula-Orzo-Chickpea-Feta Pasta Salad


Be gone the days of mayo-laden elbow macaroni salads! Bring on fresh, delicious and easy arugula-orzo salad. I am going to have this in my fridge all summer and bring it to every pot luck or BBQ I attend. Be warned.

orzo arugula salad3 (1 of 1)

I created this for the twins 5th birthday party at my in-laws lake house. There were probably 40 some people there, and I doubled the recipe below. It was almost gone by the end of the party.

Perfect lunch to pack for work – and simply by adding some poached or rotisserie chicken, a dollop of dijon mustard and pickled shallots – you have a summer meal that is pretty enough for guests. And all made ahead.

The hardest part of this recipe is boiling the water. Have the kids toss all the ingredients together – I found using my hands distributed everything the best.

orzo arugula salad4 (1 of 1)

Arugula-Orzo-Chickpea-Feta Pasta Salad
  • 8 oz whole wheat orzo (most of time it comes in 16oz package) – cook according to directions
  • 1 can chickpeas, drained and rinsed
  • 2-3 large handfuls of baby arugula
  • juice of 1 lemon
  • 2 Tablespoons extra virgin olive oil
  • 1/2 block french feta
  • salt and pepper
  1. Rinse the orzo with cold water if it is still hot from cooking. Toss everything together in a large bowl, season with salt and pepper. Don’t be shy with the salt and pepper friends – it only makes it better. And the taste improves overnight so make it in advance if you want!


Share on FacebookTweet about this on TwitterPin on PinterestShare on YummlyEmail this to someonePrint this page