Orzo and Arugula Salad

Ingredients

Contains: milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 (16 ounce) package whole-wheat orzo pasta
• 1 bunch green onions, sliced
• 1 cup frozen corn
• 1 cup dried cranberries
• 1 red bell pepper, diced
• 1 cup sliced almonds
• 2 teaspoons dried basil
• 1 cup arugula
• 1/2 cup shredded Parmesan cheese
• salt and ground black pepper to taste
• 1/3 cup white balsamic vinegar
• 2 tablespoons lemon juice
• 2 tablespoons Dijon mustard
• 2 teaspoons minced garlic
• 1 teaspoon white sugar
• 1/2 teaspoon dried basil
• 1/2 cup canola oil
• 1/2 cup olive oil
• salt and ground black pepper to taste

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Bring a large pot of salted water to a boil. Add the orzo and cook 8 to 10 minutes, or until tender. Add the frozen corn during the last minute to heat through, then drain and rinse under cold water.

2. Toast the sliced almonds in a dry skillet over medium heat for 3 to 4 minutes, stirring often, until golden. Remove from the heat and let cool.

3. Whisk the white balsamic vinegar, lemon juice, Dijon mustard, minced garlic, white sugar and 1/2 teaspoon dried basil in a large bowl. Slowly whisk in the canola oil and olive oil. Season with salt and black pepper.

4. Add the drained orzo and corn to the dressing and toss well while still slightly warm so it absorbs the dressing.

5. Add the green onions, red bell pepper, dried cranberries, toasted almonds, 2 teaspoons dried basil and shredded Parmesan. Toss to combine and season with more salt and pepper to taste.

6. Chill the salad in the refrigerator for at least 30 minutes so the flavors blend. Just before serving, fold in the arugula so it stays fresh and bright.