Easy Pesto Orzo Salad with Sun-Dried Tomatoes
This Easy Pesto Orzo Salad with Sun-Dried Tomatoes is a vibrant and refreshing dish perfect for spring. Packed with flavor and nutrition, it's a delightful choice for any meal.
Equipment
- pot
- Large bowl
- cutting board
- knife
Ingredients
- 6 oz orzo pasta can substitute for gluten-free pasta
- 3 tbsp pesto dairy-free if vegan
- 1 tbsp extra virgin olive oil
- 1/2 unit 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 unit lemon juiced
- Salt and pepper to taste
Instructions
- Cook the orzo according to package directions until al dente, then rinse under cold water.
- Chop the cucumber and parsley while the orzo cooks.
- In a large bowl, combine the cooked orzo with pesto, olive oil, cucumber, sun-dried tomatoes, chickpeas, feta, parsley, arugula, and lemon juice.
- Season with salt and pepper to taste, then serve immediately or chill for an hour.
Notes
Substitute orzo with any preferred pasta, including gluten-free options. Vegan pesto is available at grocery stores. If using dried sun-dried tomatoes, rehydrate them in warm water for 5 minutes, then drain and pat dry. This dish can be enjoyed at room temperature or chilled.