Sun Dried Tomato Orzo Pesto Salad Recipe
A vibrant and refreshing Sun Dried Tomato Orzo Pesto Salad perfect for a quick lunch or light dinner. Combining al dente orzo pasta with a flavorful pesto, sun-dried tomatoes, crisp cucumbers, peppery arugula, creamy feta, and protein-rich chickpeas, this salad is tossed with fresh lemon juice and a drizzle of olive oil for a zesty finish. It can be enjoyed immediately or chilled for enhanced flavor and freshness.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Pasta and Dressing
- 6 oz orzo pasta (1 cup uncooked, can substitute for gluten-free pasta)
- 3 heaping tbsp pesto (dairy-free if vegan)
- 1 tbsp extra virgin olive oil
- 1/2 lemon (juiced)
Vegetables and Herbs
- 1/2 cucumber (diced)
- 1/3 cup sun-dried tomatoes (julienned, in oil; can add 1 tbsp sun-dried tomato oil for extra flavor)
- 1 cup arugula
- 2-3 tbsp parsley (chopped)
Proteins and Cheese
- 1 cup chickpeas (drained and rinsed)
- 1/3 cup feta (dairy-free if vegan)
Seasonings
- Salt and pepper to taste
Instructions
- Cook the orzo: Bring a pot of salted water to boil and cook the orzo according to the package instructions until al dente. Avoid overcooking to maintain texture.
- Prepare vegetables and herbs: While the orzo is cooking, dice the cucumber and chop the parsley finely to incorporate fresh and crisp flavors.
- Cool the orzo: Once cooked, drain the orzo and rinse it under cold water to stop the cooking process and to cool the pasta, preventing it from sticking together.
- Combine ingredients: In a large mixing bowl, add the cooled orzo, pesto, olive oil, diced cucumber, sun-dried tomatoes, chickpeas, feta, parsley, arugula, and freshly squeezed lemon juice. Gently toss everything together until evenly combined.
- Season: Taste the salad and add salt and pepper as desired to enhance the flavors.
- Serve or chill: Enjoy the salad immediately or place it in the fridge for about an hour to allow the flavors to meld and serve chilled.
Notes
- For a vegan version, use dairy-free pesto and feta alternatives.
- Using sun-dried tomatoes in oil enhances flavor; adding a tablespoon of the oil boosts taste even more.
- This salad can be prepared ahead of time and kept refrigerated for up to 2 days.
- Substitute orzo with gluten-free pasta to make it gluten-free.
- Adjust lemon juice and salt according to personal taste preferences for brightness and seasoning.
