orzo & arugula salad with california prunes

orzo & arugula salad with california prunes

Here’s a twist on pasta salad that’ll be a highlight to any meal. It’s based on whole-wheat orzo and fresh baby arugula and provides a memorable balance of flavors, textures, and colors, along with a naturally sweet pop of California prunes. (Hint: Prunes offer potential bone health benefits!) Altogether, this salad is a delightful way to get fruits and veggies. In fact, it’s vegan—so enjoy it for Meatless Monday and beyond!

 

Disclosure: (At time of posting) Jackie is a spokesperson for California Prune Board. She created this recipe on their behalf. The recipe is her original creation and is is also available at californiadriedplums.org.

orzo & arugula salad with california prunes

Yield: 6 servings

Serving size: 1 1/3 cups

Ingredients

  • 1 1/3 cups whole-wheat orzo (8 ounces)
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon sea salt (divided)
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup California prunes, finely diced
  • 5 scallions, green and white parts, thinly sliced
  • 3 tablespoons chopped fresh mint
  • 1/3 cup shelled roasted, salted pistachios
  • 4 cups packed baby arugula (4 ounces)
Read the whole recipe on tasteovers by jackie