Can I make Sun Dried Tomato Orzo Pesto Salad ahead of time?

Absolutely. In fact, many people prefer it after it has chilled for a few hours because the flavors have more time to blend together.

Can I substitute the chickpeas?

Yes. Artichoke hearts are a popular swap, and white beans work beautifully too.

What if I don't like arugula?

No problem. Spinach, kale, or mixed greens are excellent alternatives.

Can I use dried sun-dried tomatoes?

Yes. Rehydrate them first by soaking them in warm water for about 5 minutes. Drain and pat dry before adding them to the salad.

Is this recipe good for meal prep?

Definitely. The salad holds up well in the refrigerator and makes an easy grab-and-go lunch throughout the week.

Can I add more pesto?

Of course. If you love a stronger pesto flavor, add another spoonful or two until it tastes exactly how you like it.

Sun Dried Tomato Orzo Pesto Salad: Amazing 15-Minute Favorite

Name: Sun Dried Tomato Orzo Pesto Salad
Prep time: 7 min
Cook time: 8 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 6 oz orzo pasta (about 1 cup uncooked); 3 heaping tablespoons pesto; 1 tablespoon extra virgin olive oil; 1/2 cucumber, diced; 1/3 cup sun-dried tomatoes, julienned; 1/3 cup feta cheese, crumbled; 1 cup arugula; 1 cup chickpeas, drained and rinsed; 2–3 tablespoons fresh parsley, chopped; Juice of 1/2 lemon; Salt and pepper, to taste

Description

This Sun Dried Tomato Orzo Pesto Salad is a fresh, flavor-packed pasta salad made with tender orzo, basil pesto, chickpeas, cucumber, feta, and peppery arugula. Ready in just 15 minutes, it’s perfect for summer gatherings, meal prep lunches, picnics, and easy weeknight sides.

Ingredients

Scale

6 oz orzo pasta (about 1 cup uncooked)
3 heaping tablespoons pesto
1 tablespoon extra virgin olive oil
1/2 cucumber, diced
1/3 cup sun-dried tomatoes, julienned
1/3 cup feta cheese, crumbled
1 cup arugula
1 cup chickpeas, drained and rinsed
2–3 tablespoons fresh parsley, chopped
Juice of 1/2 lemon
Salt and pepper, to taste

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Instructions

Cook the orzo according to package directions until al dente.
While the orzo cooks, dice the cucumber and chop the parsley.
Drain the orzo and rinse under cold water to stop the cooking process.
In a large bowl, combine the cooked orzo, pesto, olive oil, cucumber, sun-dried tomatoes, chickpeas, feta, parsley, arugula, and lemon juice.
Gently toss until everything is evenly coated.
Season with salt and pepper to taste.
Serve immediately or chill for 1 hour before serving.

Notes

For extra flavor, add 1 tablespoon of oil from the sun-dried tomato jar.

Substitute basil for parsley if preferred.

Use dairy-free pesto and vegan feta for a vegan version.

If using dried sun-dried tomatoes, soak them in warm water for 5 minutes before adding.

Delicious served chilled or at room temperature.

Store leftovers in an airtight container in the refrigerator for up to 5 days.

Prep Time: 7 minutes
Cook Time: 8 minutes
Category: Salad, Lunch, Side Dish
Method: Boiling, Mixing
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 294
Sugar: 8g
Sodium: 166mg
Fat: 5g
Saturated Fat: 2g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 51g
Fiber: 6g
Protein: 13g
Cholesterol: 11mg