Description
This Sundried Tomato Orzo Pesto Salad is a fresh, vibrant, and flavor-packed dish made with tender orzo, zesty pesto, sun-dried tomatoes, chickpeas, and feta. Perfect for quick lunches, meal prep, or a light dinner, it comes together in just 20 minutes and delivers bold Mediterranean-inspired flavors in every bite.
Ingredients
Scale
- 6 oz orzo pasta (about 1 cup uncooked, or gluten-free alternative)
- 3 heaping tbsp pesto (dairy-free if vegan)
- 1 tbsp extra virgin olive oil
- 1/2 cucumber, diced
- 1/3 cup sun-dried tomatoes (julienne, in oil)
- 1/3 cup feta (or dairy-free option)
- 1 cup arugula
- 1 cup chickpeas (drained and rinsed)
- 2–3 tbsp fresh parsley, chopped
- Juice of 1/2 lemon
- Salt and pepper to taste
Instructions
- Cook the orzo according to package instructions until al dente.
- While the orzo cooks, dice the cucumber and chop the parsley.
- Drain the orzo and rinse under cold water to cool it down.
- 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.
- Taste and season with salt and pepper as needed.
- Serve immediately or chill in the fridge for about 1 hour before serving.
Notes
- Add a tablespoon of sun-dried tomato oil for extra flavor depth.
- For a vegan version, use dairy-free pesto and feta.
- You can add grilled chicken, shrimp, or tofu for extra protein.
- Best enjoyed chilled or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (approx. 1 cup)
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 10 g
- Cholesterol: 15 mg