Description
Sun Dried Tomato Orzo Pesto Salad is a delightful and vibrant dish that perfectly balances flavors and textures. This quick and easy recipe is ideal for summer picnics, light lunches, or as a refreshing side at barbecues. With the rich taste of sun-dried tomatoes, creamy feta, and the aromatic kick of pesto, this salad is not only visually appealing with its bright colors but also packed with nutrients from fresh veggies and protein-rich chickpeas. In just 15 minutes, you can whip up this crowd-pleaser that everyone will love!
Ingredients
Scale
- 6 oz orzo pasta (or gluten-free pasta)
- 3 tbsp pesto (dairy-free if vegan)
- 1/2 cucumber (diced)
- 1/3 cup sun-dried tomatoes (julienne)
- 1/3 cup feta cheese (dairy-free if vegan)
- 1 cup arugula
- 1 cup chickpeas (drained and rinsed)
- Juice of 1/2 lemon
- Salt and pepper to taste
Instructions
- Cook the orzo according to package instructions until al dente. Drain and rinse under cold water.
- While the orzo cooks, dice the cucumber and chop the parsley.
- In a large mixing bowl, combine the cooked orzo with pesto and olive oil.
- Add in diced cucumber, sun-dried tomatoes, chickpeas, feta cheese, arugula, parsley, and lemon juice. Gently mix until well combined.
- Season with salt and pepper to taste.
- Serve immediately or chill in the refrigerator for about an hour before serving for enhanced flavor.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 2g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 10mg