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Sun Dried Tomato Orzo Pesto Salad

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories 350
A refreshing and vibrant salad featuring orzo pasta, sun-dried tomatoes, and a flavorful pesto dressing.

Ingredients

Pasta

  • 6 oz orzo pasta (can substitute for gluten-free pasta)
  • 3 tbsp pesto (dairy-free if vegan)
  • 1 tbsp extra virgin olive oil
  • 1/2 cucumber cucumber (diced)
  • 1/3 cup sun-dried tomatoes (julienne, in oil)
  • 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 (juiced)
  • salt and pepper (to taste)

Instructions 

  • Cook orzo according to package instructions until al dente.
  • Dice cucumbers and parsley while orzo cooks.
  • Rinse cooked orzo under cold water.
  • In a large bowl, combine orzo, pesto, olive oil, cucumber, sun-dried tomatoes, chickpeas, feta, parsley, arugula, and lemon juice. Mix gently.
  • Add salt and pepper to taste.
  • Serve immediately or chill in the fridge for an hour.

Notes

For extra flavor, add a tablespoon of the sun-dried tomato oil.
Calories: 350kcal
Cost: $12.00
Course: Salad
Cuisine: Mediterranean
Keyword: orzo