To add more protein to this salad, mix in 4 ounces of chopped cooked chicken or tofu or a hard-boiled egg.
Salt and freshly ground black pepper
1/2 cup whole-wheat orzo
3 tablespoons sliced pitted kalamata olives
3 tablespoons finely chopped fresh basil
2 tablespoons plus 1 teaspoon extra-virgin olive oil
2 tablespoons pine nuts, optional
3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
2 cups cherry or grape tomatoes, halved
3 ounces bocconcini, quartered
1 tablespoon finely chopped shallot
2 cups baby arugula
Calories per serving 501
Fat per serving 27g
Saturated fat per serving 7g
Cholesterol per serving 27mg
Fiber per serving 9g
Protein per serving 18g
Carbohydrate per serving 45g
Sodium per serving 991mg
Iron per serving 1mg
Calcium per serving 406mg
How to Make It
1. Preheat oven to 350°F. 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.
2. 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.
3. 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.
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