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Home » Salads » Orzo Arugula Salad with Feta and Grapes

Orzo Arugula Salad with Feta and Grapes

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
May 23, 2021
4.94 from 15 votes


Last Updated May 23, 2021 | 0 Comments

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Orzo Arugula Salad with Feta and Grapes Pinterest Pin Image Collage
Orzo Arugula Salad with Feta and Grapes Pinterest Pin Image Collage
Orzo Arugula Salad with Feta and Grapes Pinterest Pin Image Collage
Orzo Arugula Salad with Feta and Grapes Pinterest Pin Image Collage

This vibrant and delicious Orzo Arugula Salad is filled with juicy grapes, toasted pine nuts, feta, and asparagus tossed in an easy lemon vinaigrette. Perfect for a light dinner, lunch, or mid-summer potluck.

Small white serving plate filled with a salad made with cooked orzo, arugula, asparagus, pine nuts, grapes, and feta cheese.

A few weeks ago, my barn hosted a barbecue with all sorts of amazing meats and sides. This orzo arugula salad was one of those sides. After going back for my THIRD helping, I snapped a picture and decided I would duplicate it to share here with you guys.

The ingredients are simple: arugula, orzo, grapes, feta cheese, asparagus, pine nuts, lemon juice, and your favorite tasting oil (I went with grapeseed oil). A perfectly harmonious combination of fresh, sweet, tangy, and earthy. Did my child love it? No. But it’s definitely one that I look forward to torturing him with for the rest of the summer.

Just kidding…a little.

Anyway, my very favorite part of this super easy orzo arugula salad is how easy it is to modify. Mix things up with your favorite seasonal fruits, greens, or grains. Just about anything goes, so don’t feel like you have to use arugula or grape, or even the orzo!

Large salad bowl filled with unmixed cooked orzo, arugula, cooked asparagus, pine nuts, grapes, and feta cheese.

How to Make Orzo Arugula Salad with Feta and Grapes

  1. Cook the orzo until al dente then toss with oil and a little salt – Always cook the pasta first as you’ll need to wait to add it to the salad until after it has cooled. I recommend transferring the drained and rinsed orzo to a large baking tray lined with parchment paper. This helps it cool faster and prevents it from sticking together.
  2. Cook the asparagus in a little olive oil – As with the orzo, the asparagus will also need to cool before being added to the salad.
  3. Whisk together the fresh lemon juice and oil. Season with salt and pepper.
  4. In a large bowl, gently mix the arugula, feta cheese, grapes, and pine nuts.
  5. Finally, add the cooked orzo and asparagus to the salad and drizzle with the lemon vinaigrette. Toss to combine.

Image of a large salad bowl filled with orzo and arugula salad filled with feta cheese and grapes.

If something isn’t in season or, perhaps, you really, strongly dislike the taste of one of the ingredients then replace it with something you do like. This salad is incredibly forgiving.

For example, replace the grapes with another sweet fruit like strawberries, apples, dried cranberries, blueberries, or mandarin oranges. Swap the feta cheese for goat cheese or chunks of fresh mozzarella. Instead of pasta, try it with brown rice, wild rice, freekeh, or barley. Add another veggie like roasted cauliflower, edamame, or beets. 

If you plan to trade the arugula for baby spinach, only add as much spinach as you plan to enjoy on that day. Spinach does not store well when it’s mixed with other ingredients or after it’s been mixed with salad dressing or vinaigrette.

I like to make this salad a complete meal by serving it with,

  • The Best Greek Chicken Marinade
  • Grilled Marinated Chicken Skewers
  • Perfect Air Fryer Chicken Breasts (No Breading!)
  • Garlic Herb Lamb Chops
  • Garlic Butter Pork Chops

Image of a large salad bowl filled with orzo and arugula salad filled with feta cheese and grapes.

Storage

This makes a large salad – enough to serve about 12 people as a side at a party or family gathering.

Keep leftovers stored in an airtight container in the refrigerator for up to 2 days. Planning ahead, if you know that you will have leftovers, set aside a portion without the arugula. Arugula, like spinach, is best when enjoyed the same day of preparation, especially after it has been mixed with any type of salad dressing or vinaigrette.

Overhead image of two small white serving plate filled with a salad made with cooked orzo, arugula, asparagus, pine nuts, grapes, and feta cheese.

Looking for more pasta salad recipes? Try these reader favorites:

  • Cold Asian Pasta Salad Recipe with Chicken
  • The Best Italian Pasta Salad Recipe
  • Autumn Apple Pasta Salad Recipe with Poppyseed Dressing
  • Spinach Pasta Salad Recipe with Strawberries
  • Loaded Chicken Ranch Pasta Salad
  • Bacon Broccoli Pasta Recipe

Have you tried making this Orzo Arugula Salad?

Tell me about it in the comments below! I always love to hear your thoughts. And tag me #theforkedspoon on Instagram if you’ve made any of my recipes, I always love to see what you’re cooking in the kitchen.

Small white serving plate filled with a salad made with cooked orzo, arugula, asparagus, pine nuts, grapes, and feta cheese.

Orzo Arugula Salad with Feta and Grapes

4.94 from 15 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
This vibrant and delicious Orzo Arugula Salad is filled with juicy grapes, toasted pine nuts, feta, and asparagus tossed in an easy lemon vinaigrette. Perfect for a light dinner, lunch, or mid-summer potluck.
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 30 mins
Cook Time 8 mins
Total Time 38 mins
Course Salad, Side Dish
Cuisine American
Servings 8 servings
Calories 389 kcal

Ingredients
 
 

  • 8 oz orzo - cooked according to package directions
  • 4 tablespoon olive oil - divided
  • 1 teaspoon salt - divided
  • 1 lb asparagus - chopped into 1-inch pieces
  • ⅓ cup grapeseed oil - or good-quality olive oil
  • ¼ cup fresh lemon juice
  • ¼ teaspoon black pepper
  • 6 oz arugula
  • 8 oz feta cheese - crumbled
  • ½ pound red seedless grapes - halved
  • ¼ cup pine nuts
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Instructions
 

  • Bring a large pot of water to a boil over high heat and cook the orzo until al dente. Drain and rinse thoroughly with warm water. Drain again.
  • Transfer the cooked orzo to a large baking sheet lined with parchment paper. drizzle with 3 tablespoons of good quality olive oil or grapeseed oil and sprinkle with 1/2 teaspoon of salt. Gently toss to coat and set aside.
  • Heat the remaining tablespoon of olive oil in a large skillet set over medium heat. Add the asparagus, cover, and cook until al dente, approximately 5 minutes. Remove and transfer to the same baking sheet as the cooked orzo.
  • In the meantime, whisk together the grapeseed oil, fresh lemon juice, black pepper, and remaining half teaspoon of salt. Set aside.
  • Add the arugula, crumbled feta cheese, red seedless grapes, and pine nuts to a large salad bowl. Gently mix to combine.
  • Add the cooled orzo and asparagus and drizzle with the lemon vinaigrette. Mix to combine and season with additional salt, to taste.

Jessica's Notes

This prepares a large salad - great for potlucks, BBQs, or any other family gathering. You can also make it and save leftovers for up to 2 days. If you know ahead of time that you will have leftovers, plan on setting aside a portion without the arugula. The arugula, a leafy green, is the only ingredient that is best enjoyed the day of preparation, especially if it has been mixed with any type of salad dressing or vinaigrette.

Nutritional Information

Calories: 389kcal | Carbohydrates: 32g | Protein: 10g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 617mg | Potassium: 362mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1074IU | Vitamin C: 10mg | Calcium: 198mg | Iron: 2mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Arugula and Orzo Salad, Orzo Arugula Salad, Salad with orzo, arugula, and feta
Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

 

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

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Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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