I Always Find Myself Returning to This Vibrant Dish
There’s something incredibly special about the flavors of sun-dried tomatoes and pesto that whisk me away to a sun-drenched Mediterranean terrace, and every time I prepare this Sun Dried Tomato Orzo Pesto Salad, I feel like I’m bringing a bit of that wonderful ambiance to my kitchen. It’s one of those recipes that has become a staple in my home, perfect for any occasion—be it a family gathering, a picnic in the park, or a simple midweek dinner. I love how the dish bursts with colors and flavors, and every bite feels like a celebration.
Why make this recipe?
Why consider making this Sun Dried Tomato Orzo Pesto Salad? For starters, it tantalizes your taste buds while being quick, easy, and utterly delicious. It takes about 20 minutes from start to finish, making it ideal for busy weeknights when you crave something satisfying but don’t want to spend hours in the kitchen. This dish is also incredibly budget-friendly, using simple ingredients that you can often find in your pantry.
Kids adore this salad; the tender orzo paired with creamy feta and the pop from chickpeas gives them a delightful texture they can’t resist. Plus, the vibrant colors entice even the pickiest eaters. If you are a beginner in the kitchen, you can handle this salad. It requires only basic cooking skills and no fancy equipment to whip up something truly fantastic.
How to make Sun Dried Tomato Orzo Pesto Salad
In just a short window of time and with only a handful of ingredients, you can create a dish that feels gourmet. You’ll need around 20 minutes, and all you really need is a large bowl for mixing and a pot for cooking the orzo. I love how it doesn’t require any intense culinary skills—just boiling pasta and tossing everything together, creating a meal that wows every time.
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
Step-by-step directions
First, cook the orzo according to the package instructions until it reaches that perfect al dente texture. Once it’s done, rinse it under cold water to cool it down.
While the orzo is cooking, take advantage of this time to dice the cucumber and chop up the parsley.
In a large bowl, combine the cooked orzo with the pesto, olive oil, diced cucumber, sun-dried tomatoes, chickpeas, feta, parsley, arugula, and freshly squeezed lemon juice.
Gently mix everything together until it’s well combined and the flavors start to meld.
Don’t forget to taste it! Add salt and pepper as desired for that perfect seasoning.
You can serve it right away, or for an even more refreshing option, chill it in the fridge for about an hour before serving.
How to serve Sun Dried Tomato Orzo Pesto Salad?
This dish shines as a stand-alone meal but pairs beautifully with grilled chicken or salmon for a more protein-packed option. You can add a light, crisp green salad or some warm garlic bread on the side to balance out the meal. If you want to make it feel extra special, garnish with more fresh parsley or a sprinkle of nuts, such as pine nuts or almonds, for a delicious crunch.
How to store Sun Dried Tomato Orzo Pesto Salad?
Storing this salad is super simple! Keep any leftovers in an airtight container in the refrigerator, and it should last for about 3-4 days. If you need to store it longer, consider freezing the orzo salad without the arugula and feta, as these ingredients do not freeze well. You can store it in the freezer for about 1-2 months. When you’re ready to enjoy it, just thaw it in the fridge overnight and then add fresh arugula and feta when serving.
Tips for perfect Sun Dried Tomato Orzo Pesto Salad
Always rinse the orzo after cooking. This helps stop the cooking process and keeps it from getting mushy, ensuring each bite has a bit of a bite.
Use high-quality pesto. The flavor of your pesto really shines in this dish! If you have time, try making your own—it’s easier than you think!
Adjust the dressing to your taste. If you like a more zesty flavor, feel free to add more lemon juice or a splash of balsamic vinegar.
Make it ahead of time. This salad tastes even better the next day as the flavors develop, so feel free to prep it a day in advance!
Customize your add-ins! Consider adding other vegetables you enjoy—bell peppers, olives, or even roasted veggies make fantastic additions.
Variations
Mediterranean Twist: Include kalamata olives or bell peppers to give the salad a more Mediterranean flair. You can also swap the feta for goat cheese for a tangy flavor kick.
Creamy Version: Add a dollop of Greek yogurt or vegan yogurt for a creamy, tangy taste that elevates the dish and adds a pleasing texture.
Herbaceous Note: Try swapping basil in place of parsley or adding fresh mint along with the arugula for a delightful change.
FAQs about Sun Dried Tomato Orzo Pesto Salad
Can I substitute the orzo for another pasta?
Absolutely! Even though orzo gives this salad a lovely texture, you can use other pasta shapes you have on hand. Small shapes like ditalini, elbow macaroni, or even gluten-free pasta work well.
Why are my chickpeas mushy?
If you’re using canned chickpeas and they’ve been overcooked, they can become mushy. Just make sure to rinse and lightly drain them without mashing. If they’re crunchy, they add a refreshing texture to the salad!
How can I make this vegan?
This recipe is easily adaptable! Just use dairy-free feta and pesto (many brands offer a fantastic dairy-free pesto), and you’re all set for a delicious vegan meal.
I hope you feel inspired to try this sun-dried tomato orzo pesto salad recipe. It’s a delightful medley of flavors and textures, sure to brighten any occasion. Happy cooking!
Print
Sun Dried Tomato Orzo Pesto Salad
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Vegan
Description
A vibrant salad featuring tender orzo, sun-dried tomatoes, and pesto, perfect for any occasion.
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
Instructions
- Cook the orzo according to the package instructions until al dente. Rinse under cold water to cool.
- While the orzo is cooking, dice the cucumber and chop the parsley.
- In a large bowl, combine the cooked orzo with the pesto, olive oil, diced cucumber, sun-dried tomatoes, chickpeas, feta, parsley, arugula, and lemon juice.
- Mix gently until well combined. Taste and add salt and pepper as desired.
- Serve immediately, or chill in the fridge for about an hour before serving.
Notes
For a more refreshing option, chill before serving. Can add olives or bell peppers for a Mediterranean twist.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing, Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 380mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 5g
- Protein: 11g
- Cholesterol: 10mg
Keywords: orzo salad, sun-dried tomatoes, pesto, Mediterranean salad, quick salad