Arugula and Orzo Salad

This easy, toss together pasta salad is summer in a bowl. Enjoy at your next BBQ or picnic. 20 minutes to prepare and serves 10 to 12 as a side. 
Recipe courtesy of Chef Linda Duggan

Ingredients

  • 1 pound orzo pasta
  • 3 ears of corn - cooked and shucked (or 2 cups frozen corn thawed)
  • 1 pint grape tomatoes - cut in half
  • Salt and pepper to taste
  • 1 (5oz) package of Olivia’s Organics Baby Arugula (or baby kale or baby spinach)
  • 2 cups Italian dressing (homemade or any preferred brand)

Preparation

  • Cook orzo according to package directions. Drain the pasta, rinse with cold water and place in a large serving bowl.
  • Add the corn and tomatoes to the orzo, season with salt and pepper, and stir in 1 cup of the dressing. Add in the arugula and toss to combine. Depending on taste and preference, add more of the dressing as desired.
  • Can be served warm or chilled.

Categories: Arugula, Salad, Side