This light and fresh salad is the perfect grab-and-go lunch. Leave a little room at the top of the container so you can shake the ingredients together just before eating. 

Lori Powell
Recipe by Health July 2015

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Travis Rathbone; Styling: Megan Hedgpeth

Recipe Summary

prep:
20 mins
cook:
8 mins
total:
28 mins
Yield:
Serves: 2
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350ºF. Bring a medium saucepan of salted water to a boil. Stir in orzo and cook until just tender, about 8 minutes or according to package instructions. Drain and rinse under cold water until cool. Drain well and transfer to a bowl. Stir in olives, 1 Tbsp. basil, 1 tsp. oil and 1/4 tsp. each salt and pepper. While orzo is cooking, if using pine nuts, spread them on a small baking sheet and bake, stirring once, until golden and fragrant, 5 to 8 minutes. Transfer to a small bowl and let cool.

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  • In a medium bowl, whisk together vinegar, mustard, 1/2 tsp. pepper and a pinch of salt until well combined. Slowly add remaining 2 Tbsp. oil in a stream, whisking until emulsified. Fold in 1 cup tomatoes, bocconcini, remaining 2 Tbsp. basil and shallot.

  • Layer salad evenly between 2 1-quart-capacity containers, beginning with tomato mixture, then adding orzo, remaining 1 cup tomatoes, arugula and pine nuts. Cover containers. Salads will keep, covered and refrigerated, for 2 days. Let containers sit at room temperature for at least 20 minutes before serving. Shake container before eating to distribute ingredients.

Nutrition Facts

501 calories; fat 27g; saturated fat 7g; mono fat 0g; poly fat 0g; protein 18g; carbohydrates 45g; fiber 9g; cholesterol 27mg; iron 1mg; sodium 991mg; calcium 406mg.
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