Description
A vibrant and flavorful salad combining orzo pasta, fresh vegetables, and pesto, perfect for warm days or meal prep.
Ingredients
Scale
- 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