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Tuscan Orzo Salad Recipe

No more mayonnaise-filled calorie bombs. It’s time to re-invent pasta salad! This healthy orzo salad incorporates a medley of fresh, Tuscan-inspired ingredients, including arugula, tomatoes and Pecorino Romano cheese. And if orzo’s not your thing, substitute your choice of nutrient-rich quinoa or barley. Add in some EVOO and roasted garlic, and you’ve got yourself a flavorful, yet simple pasta salad.

Tuscan Orzo Salad

Photo by Emily Miller

Tuscan Orzo Salad Recipe

Serves 10

The Skinny

Per 1 cup serving:

  • 283 calories
  • 13.2 g fat (2.9 g sat)
  • 34.6 g carbs
  • 104 mg sodium
  • 1.8 g fiber
  • 8.5 g protein

Prep time: 15 min
Cook time: 45 min

Ingredients

3 cups arugula
1-2 large tomatoes
1 box orzo pasta
2 cloves garlic
½ cup of your best olive oil
½ cup Pecorino Romano cheese
Salt and pepper, to taste

Preparation

  1. Preheat oven to 400 ° F.
  2. To roast the garlic, slice off the head so that all cloves are exposed. Drizzle olive oil on cloves. Wrap in aluminum foil and place in oven for 35 minutes.
  3. Bring 4-6 quarts of water to a boil, and cook orzo according to package instructions. Let pasta cool completely.
  4. Chop tomatoes and grate the cheese.
  5. When garlic is roasted and cooled, peel the cloves. Smash several of the cloves with a fork, leaving a few cloves whole.
  6. In a large bowl, mix cooled pasta with arugula, tomatoes, roasted garlic and cheese. Toss with olive oil, salt and pepper to taste.

For more recipes from Emily, check out www.emsbytes.com

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