Description
A refreshing and satisfying Sun Dried Tomato Orzo Pesto Salad, perfect for summer picnics and light lunches.
Ingredients
Scale
- 6 oz orzo pasta (approximately 1 cup 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 orzo according to package instructions until al dente. Drain and rinse under cold water to cool.
- In a large bowl, combine the cooked orzo with pesto, olive oil, diced cucumber, sun-dried tomatoes, chickpeas, feta, chopped parsley, arugula, and lemon juice.
- Mix gently until combined, ensuring the orzo doesn’t break.
- Season with salt and pepper to taste. Let chill in the fridge for at least an hour before serving.
Notes
Great for meal prep; store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 3g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 15mg