This sundried tomato orzo pesto salad is a refreshing pasta dish that I love to make when I want something light, flavorful, and ready in just 15 minutes. The combination of creamy pesto, tangy sun-dried tomatoes, peppery arugula, crunchy cucumbers, and zesty lemon creates a balanced meal that works perfectly for lunch, dinner, or as a side dish at any gathering. I often double the recipe when I’m serving a crowd because it’s always a hit at summer parties.

Why You’ll Love This Recipe

I like this salad because it’s quick and requires minimal effort, making it perfect for busy days. The flavor is layered and vibrant—creamy pesto, salty feta, and sweet sun-dried tomatoes all blend together beautifully. I also enjoy that it’s versatile: I can keep it vegetarian, make it vegan with a few swaps, or even add extra protein if I want to turn it into a heartier meal. Since it’s served chilled or at room temperature, it’s also one of my favorite dishes to bring along to picnics, BBQs, or potlucks.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 6 oz orzo pasta (about 1 cup uncooked, can substitute with 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; add a spoonful of the oil for more flavor)

• 1/3 cup feta cheese (or vegan feta)

• 1 cup arugula

• 1 cup chickpeas, drained and rinsed

• 2–3 tbsp parsley, chopped

• 1/2 lemon, juiced

• salt and pepper to taste

Directions

1. I start by cooking the orzo according to package instructions until al dente.

2. While the pasta cooks, I dice the cucumber and chop the parsley.

3. Once the orzo is done, I rinse it under cold water to stop the cooking and keep it from clumping.

4. In a large bowl, I combine the orzo with pesto, olive oil, cucumber, sun-dried tomatoes, chickpeas, feta, parsley, arugula, and lemon juice.

5. I gently toss everything together until well mixed, then taste and adjust with salt and pepper as needed.

6. I serve it right away or chill it in the fridge for about an hour before serving.

Servings and timing

This recipe makes 4 servings. Prep time is about 7 minutes, and cooking the orzo takes about 8 minutes, so the total time is just 15 minutes from start to finish.

Variations

I like switching things up depending on what I have on hand. Instead of orzo, I sometimes use rotini or another small pasta shape. If I don’t have sun-dried tomatoes, fresh cherry tomatoes are a great substitute. Fresh basil can replace parsley for a slightly sweeter flavor. For the cheese, I might use mozzarella cubes instead of feta. I also enjoy adding extras like kalamata olives, red onion, or even a sprinkle of pine nuts for crunch. When I want to boost the protein, I toss in cooked tofu or extra beans.

storage/reheating

I keep this salad stored in an airtight container in the fridge for up to 5 days. Since it’s a cold pasta salad, I don’t reheat it, but I sometimes add an extra drizzle of olive oil or a spoonful of pesto before serving leftovers to refresh the flavors. I don’t recommend freezing it because the texture won’t hold up.

FAQs

Can I make this salad ahead of time?

Yes, I often make it a day in advance. I like to store it in the fridge and give it a quick stir with extra olive oil or pesto before serving.

How can I make this recipe vegan?

I use a dairy-free pesto and swap the feta with a vegan alternative such as Violife or Follow Your Heart.

Can I use regular pasta instead of orzo?

Yes, I can substitute with any small pasta shape like rotini, penne, or farfalle. The texture will be slightly different, but the flavors remain delicious.

What type of sun-dried tomatoes work best?

I prefer the ones packed in oil because they add extra flavor and moisture. If I use dried ones, I rehydrate them in warm water for a few minutes before adding them to the salad.

What can I serve with this salad?

I like pairing it with veggie burgers, wraps, or flatbread pizza. It also works well alongside Mediterranean-inspired appetizers like cucumber bites or hummus platters.

Conclusion

This sundried tomato orzo pesto salad is one of my go-to recipes for summer because it’s quick, fresh, and full of flavor. I love that I can serve it as a light main dish or a side for gatherings, and it’s always well received. With just 15 minutes of effort, I get a versatile, vibrant salad that’s as satisfying as it is simple.