Description
A vibrant salad featuring tender orzo, sun-dried tomatoes, and pesto, perfect for any occasion.
Ingredients
Scale
- 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