Arugula Orzo Salad
This arugula and orzo salad combines leafy greens, fragrant pesto and veggies for a hearty summer side dish!
Servings: 6 servings
Calories: 166kcal
Ingredients
- 1.5 cups orzo dry quantity
- pinch salt
- 2-3 tablespoon pesto adjust amount to preference
- ¼ red onion finely diced*
- 3 cups arugula also known as rocket for UK readers
- ⅓ English cucumber diced into half moons
- 4 radishes sliced
- basil leaves for garnish
- pinch black pepper optional
Instructions
- Cook your orzo to package instructions, adding a pinch of salt. Drain in a fine mesh sieve and set aside to cool. You can drizzle a teaspoon of olive oil on the orzo to help prevent sticking.
- Once the orzo has cooled, stir through the pesto sauce.
- Dice the vegetables into small pieces.
- Combine the orzo and vegetables in a large bowl. Season with salt and black pepper, to preference. Stir to combine, and garnish with fresh basil leaves to serve.
Notes
*low histamine readers could use white onion (scores 0 on the SIGHI list) as a swap, or leave out, if preferred.
- I suggest that my low histamine readers use a suitable homemade pesto. There are lots of options on the site including my pumpkin seed pesto and pesto without pine nuts.
- A gluten free orzo can be used, if required.
- Use a fork to separate the grains of orzo if there is any sticking.
- Nutritional information is auto-generated and should be understood to be an estimate.
- orzo (wheat) scores 1 and has a ? as a liberator.
- pesto will depend on ingredients used.
- neither red onion or arugula are mentioned. Neither are on the 'limit / avoid' section of the British Dietetic Association histamine list.
Nutrition
Calories: 166kcal | Carbohydrates: 30g | Protein: 6g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Cholesterol: 0.4mg | Sodium: 53mg | Potassium: 158mg | Fiber: 2g | Sugar: 2g | Vitamin A: 356IU | Vitamin C: 3mg | Calcium: 36mg | Iron: 1mg
