min prep time
hours cook time
min cook time

Arugula & Pea Microgreens Lemon Orzo Salad

This recipe is adapted from one on @avirtualvegan

Super fresh and lemony! In this version, I added pea microgreens & since I like a LOT of greens, I increased the ratio of greens to orzo 🌱🌱🌱

I also included whole wheat orzo for added fiber, nutrition and a varied texture. This is a great side dish, or you can add chickpeas or another protein for a light meal!

Featured CF Greens:

  • Pea Microgreens
  • Arugula


  • 5 cups arugula
  • 2 cups microgreens
  • 1 and 1/2 cup whole wheat orzo
  • Salt for water


  • ¼ cup olive oil
  • 2.5 tbsp lemon juice
  • 1 tbsp maple syrup
  • minced garlic, about 1 teaspoon
  • ½ tsp ground black pepper
  • ½ tsp fine salt


  • add dressing ingredients to a 12 oz mason jar and shake to combine
  • use kitchen scissors to chop pea microgreens to 1 inch pieces
  • wash and chop arugula to bite size pieces
  • salt pasta water and bring water to a boil
  • add orzo and boil until al dente. Whole wheat orzo will take longer than traditional orzo - test at 4 minutes
  • drain orzo and add to a bowl.
  • shake dressing up once more, and pour 1/2 of dressing over orzo. Add greens and mix. The warm pasta will blanch the greens.
  • add additional dressing to taste, add additional fresh ground pepper to taste.

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