Description
This sundried tomato orzo pesto salad is a light, refreshing pasta dish made with orzo, pesto, sun-dried tomatoes, feta, arugula, cucumbers, and chickpeas, all brightened with fresh lemon juice. It’s quick to prepare, versatile, and perfect for summer meals or gatherings.
Ingredients
- 6 oz orzo pasta (about 1 cup uncooked, or gluten-free substitute)
- 3 heaping tbsp pesto (dairy-free if vegan)
- 1 tbsp extra virgin olive oil
- 1/2 cucumber, diced
- 1/3 cup sun-dried tomatoes, julienned (in oil; add a spoonful of oil for flavor)
- 1/3 cup feta cheese (or vegan feta)
- 1 cup arugula
- 1 cup chickpeas, drained and rinsed
- 2–3 tbsp fresh parsley, chopped
- Juice of 1/2 lemon
- Salt and pepper, to taste
Instructions
- Cook orzo according to package instructions until al dente. Drain and rinse under cold water to stop cooking.
- While pasta cooks, dice cucumber and chop parsley.
- In a large bowl, combine orzo, pesto, olive oil, cucumber, sun-dried tomatoes, chickpeas, feta, parsley, arugula, and lemon juice.
- Toss gently until everything is evenly coated. Season with salt and pepper to taste.
- Serve immediately or chill in the refrigerator for 1 hour before serving.
Notes
- Substitute orzo with rotini, penne, or another small pasta.
- Use cherry tomatoes instead of sun-dried tomatoes for a fresher taste.
- Swap parsley with fresh basil for a sweeter note.
- Replace feta with mozzarella cubes or vegan feta.
- Add extras like kalamata olives, red onion, or pine nuts for extra flavor and crunch.
- Boost protein by adding cooked tofu or extra beans.
- Prep Time: 7 minutes
- Cook Time: 8 minutes
- Category: Salad, Main, Side
- Method: Boiling & Tossing
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 310
- Sugar: 5g
- Sodium: 370mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 11g
- Cholesterol: 10mg
