Description
Experience the vibrant flavors of a sun dried tomato orzo pesto salad, where the richness of sun-dried tomatoes meets the freshness of pesto and crunchy veggies. This dish is perfect for picnics, potlucks, or a quick weeknight dinner, offering a delightful combination of wholesome ingredients in a colorful presentation. Quick to prepare and packed with nutrients, this salad is sure to be a favorite addition to your meal rotation. Its versatility allows it to shine as either a main dish or a side, making it ideal for any occasion.
Ingredients
- 6 oz orzo pasta (uncooked)
- 1 cup chickpeas (drained and rinsed)
- 1/3 cup feta cheese
- 2–3 tbsp parsley (chopped)
- 1 tbsp extra virgin olive oil
- 1/2 cucumber (diced)
- 3 heaping tbsp pesto
- 1/3 cup sun-dried tomatoes (julienne)
- 1 cup arugula
- Juice of 1/2 lemon
- Salt and pepper to taste
Instructions
- Cook orzo according to package directions until al dente. Rinse under cold water.
- Dice cucumber and chop parsley while the orzo cooks.
- In a large bowl, mix cooked orzo with pesto and olive oil. Add cucumber, sun-dried tomatoes, chickpeas, feta cheese, arugula, parsley, and lemon juice. Stir gently to combine.
- Season with salt and pepper as needed. Serve immediately or chill for one hour before serving for enhanced flavors.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 2g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 20mg
Keywords: For a gluten-free version, use gluten-free orzo pasta. Customize with seasonal vegetables or additional proteins like grilled chicken or shrimp for variations. Chill the salad before serving to let flavors meld together beautifully.