Balsamic Cherry Tomato & Arugula Orzo Pasta Salad
These salad jars are bright with flavor and perfect for featuring your garden fresh or farmers market vegetables!
Ingredients
Servings: 4
For the Dressing:
- 1 tbsp. Traditional Balsamic Vinegar
- 1 tbsp. Olive Oil
- Juice of 1 Lemon
- 1 tsp. Dijon Mustard
- 1 tsp. Italian Dried Herbs
- Salt & Black Pepper, to taste
For the Salad:
- 2 cups Orzo, cooked (enough for 4 servings, may depend on package nutrition facts)
- 4 cups Arugula
- 1/3 cup Feta Cheese, crumbled
- 1/4 cup Fresh Basil, chopped
- 1/2 cup Cherry Tomatoes, halved or quartered
- 1/4 Red Onion, chopped or thinly sliced
- 1 English Cucumber, peeled and chopped
Instructions
- Mix all dressing ingredients together until smooth. Season with salt and black pepper to taste. Set aside.
- Cook the orzo according to package directions. Rinse with cold water and toss in 1 tablespoon olive oil to keep it from sticking together. Set aside to cool to room temperature.
- In a large 1-liter jar or 4 smaller glass jars, divide out the sliced cherry tomatoes.
- Pour the balsamic dressing over the cherry tomatoes.
- Add a layer of red onions, then cucumbers.
- Add the freshly chopped basil, then crumbled feta.
- Add the cooked and cooled orzo pasta.
- Lastly, add a layer of fresh arugula.
- Seal with an airtight container lid and store in the fridge until ready to serve. Enjoy!