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
Scale
- 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.