Sun Dried Tomato Orzo Pesto Salad
A refreshing and flavorful salad featuring orzo pasta, pesto, sun-dried tomatoes, and fresh vegetables, perfect for any occasion.
Ingredients
Pasta and Base Ingredients
- 6 oz orzo pasta 1 cup uncooked; can substitute for gluten-free pasta
- 3 tbsp pesto dairy-free if vegan
- 1 tbsp extra virgin olive oil for added flavor
Vegetables and Toppings
- 1/2 cup cucumber diced
- 1/3 cup sun-dried tomatoes julienne, in oil; can add a tbsp of the sun-dried tomato oil for more flavor
- 1/3 cup feta dairy-free if vegan
- 1 cup arugula
- 1 cup chickpeas drained and rinsed
- 2-3 tbsp parsley chopped
- 1/2 lemon lemon juice
Seasoning
- to taste salt
- to taste pepper
Instructions
Preparation
- Cook the orzo according to package instructions until al dente. Do not overcook it!
- While the orzo is cooking, dice up your cucumbers and chop your parsley.
Combine Ingredients
- Once the orzo is done, pour it into a colander and rinse 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 stir everything together until combined.
- Taste the salad and add salt and pepper if desired.
- You can eat the salad right away or let it chill in the fridge for an hour for better flavor.
Notes
Extra Tips: Set a timer for your orzo; overcooking can lead to a mushy texture. Always opt for the freshest produce for best flavor.