This Orzo & Arugula Lemon Thyme Salad is a vibrant, flavor-packed dish that’s as refreshing as it is satisfying. The tender orzo pairs perfectly with peppery arugula, while zesty lemon and aromatic thyme create a bright, herbaceous finish. In just 25 minutes, you’ll have a dish that’s light yet hearty, ideal for a quick lunch or a standout side. Each bite offers a delightful mix of textures—creamy, crisp, and tender—that will leave your taste buds dancing.
With its fresh, tangy flavors and effortless preparation, this salad is a go-to for busy days or impromptu gatherings. The lemon adds a sunny brightness, while the thyme brings a subtle earthiness that ties everything together. It’s a recipe that feels indulgent yet wholesome, proving that simple ingredients can create something truly special. Perfect for any season, it’s a dish you’ll want to make again and again.
Fresh & Zesty Ingredients
- 1 cup uncooked orzo
- 2 cups arugula or spinach (baby spinach works well too)
- ½ cup chopped fresh mozzarella (substitute with feta for a tangier flavor)
- 3-4 dry or oil-packed sun-dried tomatoes, chopped
- ¼ cup toasted and chopped walnuts (or almonds, pecans, or pine nuts)
- 1 lemon, for squeezing (plus extra for garnish)
- Grated parmesan cheese, for serving (optional)
- For the lemon thyme vinaigrette:
- ¼ cup extra-virgin olive oil
- 1 garlic clove, minced
- 2 tablespoons champagne vinegar or white wine vinegar
- 2 tablespoons grated lemon zest (plus more for garnish)
- 2 tablespoons chopped lemon thyme (plus more for garnish)
- Sea salt and fresh black pepper, to taste
- Pinch red pepper flakes (optional, for a hint of heat)
Simple Step-by-Step Instructions
- Cook the orzo: Bring a pot of salted water to a boil. Add the orzo and cook for 7-10 minutes, or until al dente (tender but firm to the bite).
- Make the vinaigrette: In a small bowl, whisk together the olive oil, garlic, vinegar, lemon zest, lemon thyme, salt, black pepper, and red pepper flakes. Taste and adjust seasonings as needed.
- Prepare the base: Place the arugula in a large bowl. Once the orzo is cooked, use a slotted spoon to scoop it directly over the arugula. A little pasta water is fine—it helps wilt the greens. (If your spoon isn’t fine enough, drain the orzo and reserve a splash of pasta water to add later.)
- Combine and dress: Add the chopped mozzarella and pour in some of the vinaigrette. Toss everything together—the arugula will wilt slightly from the heat of the pasta. Add more dressing to taste.
- Add toppings: Sprinkle the salad with the reserved lemon thyme, lemon zest, sun-dried tomatoes, and toasted walnuts. Finish with a squeeze of fresh lemon juice.
- Serve: Enjoy warm or at room temperature. Top with grated parmesan cheese if desired.
Brighten It Up: Sauce and Topping Ideas
For a tangy twist, try swapping the lemon thyme vinaigrette with a honey mustard dressing or a balsamic glaze. If you’re feeling adventurous, add a handful of pomegranate seeds or crumbled feta for a burst of flavor and color. Toasted pine nuts or pumpkin seeds can also replace walnuts for a different crunch.
Perfect Pairings: Serving Suggestions
This salad shines as a light lunch or a vibrant side dish. Pair it with grilled chicken or roasted salmon for a protein-packed meal. It also complements a charcuterie board or a bowl of tomato soup for a cozy dinner. Don’t forget a slice of crusty bread to soak up the delicious dressing!
Make It Ahead: Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 2 days. If the arugula wilts too much, freshen it up with a handful of fresh greens before serving. To reheat, gently warm the orzo in the microwave or on the stovetop, adding a splash of water or olive oil to keep it moist.
Mix It Up: Recipe Variations
Swap the orzo for quinoa or couscous for a gluten-free option. Use baby spinach or kale instead of arugula for a milder flavor. For a vegan version, skip the mozzarella and parmesan, and add marinated tofu or chickpeas for protein.
Quick Tips: Time-Saving Hacks
Cook the orzo ahead of time and toss it with a little olive oil to prevent sticking. Pre-chop the sun-dried tomatoes and toast the walnuts in bulk for future recipes. Use a microplane to quickly zest the lemon and mince the garlic for the vinaigrette.
Orzo & Arugula Lemon Thyme Salad
Ingredients
- 1 cup uncooked orzo
- 2 cups arugula or spinach
- ½ cup chopped fresh mozzarella
- 3-4 dry or oil-packed sun-dried tomatoes, chopped
- ¼ cup toasted and chopped walnuts or other nuts
- Lemon, for squeezing
- Grated parmesan cheese, for serving (optional)
For the lemon thyme vinaigrette:
- ¼ cup extra-virgin olive oil
- 1 clove garlic, minced
- 2 tablespoons champagne vinegar or white wine vinegar
- 2 tablespoons grated lemon zest, plus more for garnish
- 2 tablespoons chopped lemon thyme, plus more for garnish
- Sea salt and fresh black pepper
- Pinch red pepper flakes
Instructions
- Cook the orzo in boiling salted water for about 7-10 minutes, or until al dente.
- Make the lemon thyme vinaigrette: Whisk together the olive oil, garlic, vinegar, lemon zest, lemon thyme, and pinches of salt, black pepper, and red pepper flakes. Taste and adjust seasonings.
- Place the arugula in a large bowl. When the orzo is done, use a slotted spoon to scoop the hot orzo over the arugula. Some of the pasta water will come over, that’s ok. If you don’t have a slotted spoon with small enough holes, drain your pasta and reserve some of the pasta water to add in.
- Add the mozzarella and pour in some of the dressing. Toss to combine, and the arugula will begin to wilt from the heat of the pasta. Add as much or as little of the dressing as you like. Taste and adjust seasonings.
- Top with the reserved lemon thyme, lemon zest, sun-dried tomatoes, walnuts, and a squeeze of lemon. Serve warm or at room temperature with grated parmesan cheese, if desired.