Description
A fresh and flavorful orzo salad with sun-dried tomatoes and pesto, perfect for any occasion.
Ingredients
Scale
- 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