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
- 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)