Orzo and Arugula Salad

Ingredients

• 1 cup almonds sliced
• 1 cup arugula 
• 0.5 cup canola oil 
• 2 tablespoons dijon mustard 
• 0.5 teaspoon basil dried
• 1 cup cranberries dried
• 1 cup regular corn frozen
• 2 teaspoons garlic minced
• 1 bunch green onions sliced
• 8 servings salt and ground pepper black to taste
• 2 tablespoons juice of lemon 
• 0.5 cup olive oil 
• 16 ounce orzo pasta whole-wheat
• 0.5 cup parmesan cheese shredded
• 1  bell pepper diced red
• 0.3 cup balsamic vinegar white
• 1 teaspoon sugar white

Equipment

• bowl
• whisk
• pot

Directions

1. Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes.
2. Drain.
3. Combine orzo, green onions, corn, cranberries, red bell pepper, almonds, basil, arugula, Parmesan cheese, salt, and ground black pepper in a large bowl; set aside.
4. Whisk together balsamic vinegar, lemon juice, Dijon mustard, garlic, sugar, basil, canola oil, olive oil, salt, and ground black pepper to taste.
5. Drizzle over orzo salad and toss to coat.