Dirty Martini Orzo Salad

If your drink order is a filthy gin martini and you can never pass on an orzo salad from the deli, this one’s for you. In our Dirty Martini Orzo Salad, The Blue Jay delivers botanical complexity and salty bite, mingling with briny olives, peppery arugula, and a fresh lemony dressing. It’s crisp, savory, and punchy.

What You’ll Need:

• 1/2 cup orzo, rinsed and cooled after cooking

• 1/2 cup pitted green olives, roughly chopped

• 1 cup arugula, generously packed

• 3oz The Blue Jay

For the dressing:

• 2 tablespoons olive brine

• 1/4 cup olive oil

• 2 tablespoons lemon juice

• 1 teaspoon lemon zest

• Fresh cracked black pepper

• A pinch of sugar

Directions:

1. Bring a small pot of salted water to a boil. Add the orzo and cook until al dente according to the package directions. Drain, rinse under cold water to stop the cooking, and let it cool completely.

2. While the orzo cools, whisk together the olive brine, olive oil, lemon juice, lemon zest, fresh cracked black pepper, and a pinch of sugar in a small bowl. Taste and adjust if needed — it should be bright and lightly briny.

3. In a mixing bowl, combine the cooled orzo with the chopped green olives and arugula. Toss gently to distribute.

4. Pour most of the dressing over the salad and toss again until everything is lightly coated.

5. Crumble in The Blue Jay and fold it in gently, keeping some larger pieces intact for texture.

6. Let the salad rest for 10–15 minutes to allow the flavors to come together. Give it a final toss, add more dressing if needed, and finish with an extra crack of black pepper before serving.