Orzo & Arugula Salad with Bell Pepper Vinaigrette
My orzo & arugula salad with bell pepper vinaigrette tastes like a summertime harvest at its peak. Sautéed peppers, shallots, and garlic become the flavorful base for this salad, lending slightly sweet notes to balance out the tanginess of the vinegar and zesty lemon. The best part? This salad is served best at room temperature, making it the perfect prep ahead, end-of-summer party dish.
Ingredients
- 4 cups vegetable broth
- 1 ½ cups uncooked orzo
- ½ cup plus 2 teaspoons extra virgin olive oil, divided
- 5 large basil leaves plus ½ cup fresh chopped basil, divided
- 2 large shallots thinly sliced
- 1 large red bell pepper diced
- 1 large orange or yellow bell pepper diced
- 12 ounces cherry or grape tomatoes divided into two 6-ounce portions
- 10 cloves garlic grated
- 1 ½ teaspoon kosher salt divided
- 1 cucumber thinly sliced
- ¼ cup red wine vinegar
- ¼ cup fresh lemon juice about 2 medium lemons, plus the zest from one of the lemons, plus more lemons for serving
- 1 teaspoon maple syrup
- ½ teaspoon each: fresh ground black pepper dried oregano, dried parsley, red pepper flakes
- 1 5 ounce container baby arugula
- Vegan feta optional
Instructions
- Place the broth into a heavy-bottomed large saucepan over high heat. Once the broth reaches a boil, stir in the orzo. Reduce heat to low and cook, stirring often, until the orzo is al dente, about 7 minutes. Drain the orzo and place it in a large bowl, tossing it with the remaining 2 teaspoons olive oil. Set aside to cool.
- Meanwhile, while the orzo is cooling, pour ½ cup of the extra virgin olive oil in a large sauté pan over medium-low heat. Add the 5 basil leaves (left whole), shallots, bell peppers, 6 ounces of the cherry tomatoes, and garlic. Season with 1 teaspoon salt, and cook, stirring often, until the tomatoes blister and the peppers soften, 20 to 25 minutes.
- Once the vegetables are done, use a slotted spoon to transfer them into the same bowl as the orzo, draining as much oil through the slots as possible. Transfer the infused oil to a bowl and let it cool about 10 minutes.
- While the oil is cooling, cut the remaining tomatoes in half and add them to the bowl of orzo and peppers, along with the cucumbers.
- To the oil, add the vinegar, lemon juice, lemon zest, maple syrup, remaining ½ teaspoon salt, pepper, dried oregano, dried parsley, and red pepper flakes.
- Before serving, I like to chill the orzo/pepper mixture and dressing separately for about an hour, but this salad can also be enjoyed at room temperature.
- To serve, fill a large serving bowl with the arugula and top with the orzo/pepper mixture and dressing. Toss to combine, ensuring everything is well incorporated. Finish with vegan feta (if using) and serve alongside a couple wedges of fresh lemon and enjoy!
Tried this recipe?Let us know how it was!