why make this recipe
Sun Dried Tomato Orzo Pesto Salad is a flavorful and vibrant dish that combines the freshness of vegetables with the hearty texture of orzo pasta. It’s perfect for both warm summer days and cozy gatherings. This salad is quick to prepare, making it a great option for busy weeknights or for meal prep. The combination of ingredients not only brings great taste but also offers a variety of nutrients, making it a healthy choice for everyone.
how to make Sun Dried Tomato Orzo Pesto Salad
Ingredients:
- 6 oz orzo pasta (uncooked, can substitute for gluten-free pasta)
- 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 (dairy-free if vegan)
- 1 cup arugula
- 1 cup chickpeas (drained and rinsed)
- 2-3 tbsp parsley (chopped)
- 1/2 lemon (juiced)
- salt and pepper to taste
Directions:
- Cook orzo according to package instructions until al dente. Rinse under cold water.
- While orzo is cooking, dice cucumbers and parsley.
- In a large bowl, combine cooked orzo, pesto, olive oil, cucumber, sun-dried tomatoes, chickpeas, feta, parsley, arugula, and lemon juice. Gently mix until combined.
- Taste and add salt and pepper as desired.
- Serve immediately or chill in the fridge for an hour before serving.
how to serve Sun Dried Tomato Orzo Pesto Salad
You can serve this salad cold or at room temperature. It makes a great side dish or a light main course. Pair it with grilled chicken or fish for a complete meal. You can also enjoy it on its own for a refreshing lunch.
how to store Sun Dried Tomato Orzo Pesto Salad
Store any leftovers in an airtight container in the fridge. The salad will stay fresh for up to 3 days. If you notice that the orzo absorbs the dressing, you can add a little extra olive oil or lemon juice before serving.
tips to make Sun Dried Tomato Orzo Pesto Salad
- Make sure to rinse the orzo after cooking to cool it down and stop the cooking process.
- You can customize this salad by adding your favorite vegetables, like bell peppers or cherry tomatoes.
- If you want it to be more filling, add some grilled chicken or shrimp.
variation
Feel free to swap out the ingredients based on your preferences. For instance, you can use quinoa instead of orzo for a gluten-free version or add olives for an extra burst of flavor.
FAQs
Can I make this salad ahead of time?
Yes, you can prepare it a day in advance, but it’s best eaten fresh.
What can I use instead of feta cheese?
You can use a dairy-free feta cheese or simply omit it for a vegan dish.
Can I freeze the salad?
It is not recommended to freeze this salad, as the texture of the vegetables and pasta may change once thawed.
Sun Dried Tomato Orzo Pesto Salad
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A vibrant and flavorful salad combining orzo pasta, fresh vegetables, and pesto, perfect for warm days or meal prep.
Ingredients
- 6 oz orzo pasta (uncooked, can substitute for gluten-free pasta)
- 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 (dairy-free if vegan)
- 1 cup arugula
- 1 cup chickpeas (drained and rinsed)
- 2–3 tbsp parsley (chopped)
- 1/2 lemon (juiced)
- Salt and pepper to taste
Instructions
- Cook orzo according to package instructions until al dente. Rinse under cold water.
- While orzo is cooking, dice cucumbers and parsley.
- In a large bowl, combine cooked orzo, pesto, olive oil, cucumber, sun-dried tomatoes, chickpeas, feta, parsley, arugula, and lemon juice. Gently mix until combined.
- Taste and add salt and pepper as desired.
- Serve immediately or chill in the fridge for an hour before serving.
Notes
Make sure to rinse the orzo after cooking to stop the cooking process. You can customize this salad by adding your favorite vegetables.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 10mg
Keywords: orzo salad, pesto salad, summer salad, healthy salad, vegetarian