Orzo and White Bean Salad with Olives, Lemon, Tomato, Avocado, Parsley, Arugula, and Red Onion

Ingredients

Ingredients

• 2 cup orzo
• 30 oz canned white beans
• 4 cups cherry tomatoes
• 4 avocados
• 1 cup olives, pitted
• 2 lemon, juiced
• 1 cup fresh parsley, chopped
• 8 cups arugula
• 1 red onion
• 1/2 cup olive oil
• 4 garlic cloves, minced
• 2 tsp salt
• 1 tsp black pepper

Instructions

1. Cook the orzo in a large pot of salted boiling water according to package instructions, about 8-10 minutes, then drain and rinse under cold water to cool.
2. Drain and rinse the white beans, then pat them dry with paper towels.
3. Halve the cherry tomatoes and dice the avocados, tossing the avocado in a squeeze of lemon juice to prevent browning.
4. Thinly slice the red onion and chop the fresh parsley.
5. Pit and chop the olives if necessary.
6. In a small bowl, whisk together the lemon juice, olive oil, minced garlic, salt, and pepper to make the dressing.
7. In a large mixing bowl, combine the cooled orzo, white beans, cherry tomatoes, avocado, olives, red onion, parsley, and arugula.
8. Pour the dressing over the salad and toss gently to combine.
9. Taste and adjust seasoning if needed.
10. Serve immediately or chill for up to 2 hours before serving.