Why Make This Recipe
Sun Dried Tomato Orzo Pesto Salad is a fresh and flavorful dish that is perfect for any occasion. It combines the chewy texture of orzo pasta with the rich flavors of pesto and sun-dried tomatoes, creating a vibrant salad that is both filling and nutritious. This salad is simple to prepare and can be served as a side dish or a light main course. It’s also great for meal prep and can be enjoyed cold, making it ideal for lunches or picnics.
How to Make Sun Dried Tomato Orzo Pesto Salad
Ingredients:
- 6 oz orzo pasta (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 (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
Directions:
- Cook the orzo according to package instructions until al dente. Rinse under cold water.
- While the orzo is cooking, dice the cucumber and chop the parsley.
- In a large bowl, combine the cooked orzo, pesto, olive oil, diced cucumber, sun-dried tomatoes, chickpeas, feta, parsley, arugula, and lemon juice.
- Gently mix everything until well combined.
- Taste and add salt and pepper as desired.
- Serve immediately or chill in the fridge for an hour before serving.
How to Serve Sun Dried Tomato Orzo Pesto Salad
This salad can be served on its own as a light lunch or as a side dish with grilled chicken or fish. It is perfect for summer gatherings, barbecues, or a quick weeknight meal. Add a sprinkle of extra feta on top for an added touch.
How to Store Sun Dried Tomato Orzo Pesto Salad
Store any leftovers in an airtight container in the refrigerator. The salad will keep well for 3 to 4 days. If the salad dries out, simply add a little more pesto or a splash of olive oil before serving.
Tips to Make Sun Dried Tomato Orzo Pesto Salad
- For a gluten-free option, you can substitute the orzo pasta with gluten-free pasta varieties like rice pasta or quinoa pasta.
- Make sure to rinse the orzo after cooking to stop the cooking process and prevent it from becoming mushy.
- Feel free to mix in additional vegetables such as bell peppers or cherry tomatoes for extra flavor and nutrition.
Variation
You can customize this salad by adding grilled chicken or shrimp for added protein. You can also experiment with different types of nuts or seeds for crunch.
FAQs
Can I make this salad ahead of time?
Yes, you can prepare this salad a day in advance. Just keep it in the fridge, and it will taste great the next day.
Is this salad suitable for vegan diets?
Absolutely! Simply use dairy-free pesto and skip the feta or substitute it with a vegan cheese option.
Can I use fresh tomatoes instead of sun-dried tomatoes?
Yes, you can use fresh tomatoes. However, you may want to adjust the quantity since fresh tomatoes have more moisture than sun-dried ones.
Sun Dried Tomato Orzo Pesto Salad
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A fresh and flavorful orzo salad with sun-dried tomatoes and pesto, perfect for any occasion.
Ingredients
- 6 oz orzo pasta (uncooked)
- 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 (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
- Cook the orzo according to package instructions until al dente. Rinse under cold water.
- While the orzo is cooking, dice the cucumber and chop the parsley.
- In a large bowl, combine the cooked orzo, pesto, olive oil, diced cucumber, sun-dried tomatoes, chickpeas, feta, parsley, arugula, and lemon juice.
- Gently mix everything until well combined.
- Taste and add salt and pepper as desired.
- Serve immediately or chill in the fridge for an hour before serving.
Notes
This salad can be made ahead of time and stored in the refrigerator for up to 4 days. Add more pesto or olive oil if it dries out.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 5mg
Keywords: salad, orzo, pesto, sun-dried tomatoes, vegetarian, meal prep