Table of Contents
introduction
Sun Dried Tomato Orzo Pesto Salad is a delightful and refreshing dish that’s perfect for any occasion. It’s a wonderful blend of flavors, textures, and colors that can brighten up your meal. This salad is not only delicious but also easy to make, making it a great option whether you’re cooking for yourself or hosting friends.
why make this recipe
This recipe is a fantastic choice for several reasons. First, it combines wholesome ingredients that are packed with nutrients. The orzo provides a good source of carbohydrates, while the chickpeas add protein and fiber. Sun-dried tomatoes and fresh arugula bring in vibrant colors and fresh flavors. Plus, it’s versatile—great as a main dish, a side, or even a meal prep option for the week. Whether you’re seeking a light lunch or a side for dinner, this salad fits the bill perfectly!
how to make Sun Dried Tomato Orzo Pesto Salad
Ingredients:
- 6 oz orzo pasta (about 1 cup uncooked; can substitute for gluten-free pasta)
- 3 heaping tbsp pesto (dairy-free if vegan)
- 1 tbsp extra virgin olive oil
- 1/2 cucumber (diced)
- 1/3 cup sun-dried tomatoes (julienne, in oil; can use a tbsp of the sun-dried tomato oil for extra flavor)
- 1/3 cup feta cheese (dairy-free if vegan)
- 1 cup arugula
- 1 cup chickpeas (drained and rinsed)
- 2-3 tbsp parsley (chopped)
- 1/2 lemon (juiced)
- Salt and pepper to taste
Directions:
- Start by cooking your orzo according to the package instructions. Aim for al dente; avoid overcooking it.
- While your orzo is cooking, dice up your cucumbers and parsley.
- Once the orzo is cooked, rinse it under cold water to stop the cooking process.
- In a large bowl, combine the cooked orzo with pesto, olive oil, diced cucumber, sun-dried tomatoes, chickpeas, feta, parsley, arugula, and fresh lemon juice. Gently mix until everything is well combined.
- Taste your salad and add salt and pepper if desired.
- You can eat it right away or store it in the fridge for about an hour until chilled.
how to serve Sun Dried Tomato Orzo Pesto Salad
This salad is best served cold or at room temperature. It’s a great dish for potlucks, picnics, or simply as a light lunch. You can serve it in individual bowls or on a large platter for sharing. Add some extra lemon wedges on the side for guests to squeeze over their salad if they want more zing!
how to store Sun Dried Tomato Orzo Pesto Salad
To store your salad, place it in an airtight container and keep it in the refrigerator. It will stay fresh for about 2 to 3 days. The flavors might improve overnight, making it even tastier the next day!
tips to make Sun Dried Tomato Orzo Pesto Salad
- Make sure to rinse the orzo with cold water after cooking to cool it quickly and prevent it from becoming sticky.
- Feel free to switch out ingredients according to your taste. You can add more vegetables like bell peppers or spinach for extra crunch and nutrition.
- If you’re planning to serve this salad later, consider adding the arugula right before serving to keep it fresh and crisp.
variation
If you want to mix things up, consider adding grilled chicken or shrimp for extra protein. You can also try different types of pesto, like a spicy or red pepper variant, to change the flavor profile.
FAQs
1. Can I make this salad ahead of time?
Yes, you can prepare the salad in advance and store it in the fridge. It tastes great chilled and can be made a day ahead.
2. Is this salad vegan-friendly?
Yes, it is vegan if you use dairy-free pesto and skip the feta or use a vegan cheese option.
3. Can I substitute the orzo?
Absolutely! You can use any type of pasta you prefer, including gluten-free pasta, quinoa, or even zoodles (zucchini noodles) for a lighter option.
Sun Dried Tomato Orzo Pesto Salad
A delightful blend of orzo, sun-dried tomatoes, and fresh arugula, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
- 6 oz orzo pasta (about 1 cup uncooked; can substitute for gluten-free pasta)
- 3 heaping tbsp pesto (dairy-free if vegan)
- 1 tbsp extra virgin olive oil
- 1/2 cucumber (diced)
- 1/3 cup sun-dried tomatoes (julienne, in oil)
- 1/3 cup feta cheese (dairy-free if vegan)
- 1 cup arugula
- 1 cup chickpeas (drained and rinsed)
- 2–3 tbsp parsley (chopped)
- 1/2 lemon (juiced)
- Salt and pepper to taste
Instructions
- Start by cooking your orzo according to the package instructions. Aim for al dente; avoid overcooking it.
- While your orzo is cooking, dice up your cucumbers and parsley.
- Once the orzo is cooked, rinse it under cold water to stop the cooking process.
- In a large bowl, combine the cooked orzo with pesto, olive oil, diced cucumber, sun-dried tomatoes, chickpeas, feta, parsley, arugula, and fresh lemon juice. Gently mix until everything is well combined.
- Taste your salad and add salt and pepper if desired.
- You can eat it right away or store it in the fridge for about an hour until chilled.
Notes
Serve cold or at room temperature. Enjoy at potlucks, picnics, or as a light lunch.