why make this recipe
This Sun Dried Tomato Orzo Pesto Salad is quick, fresh, and full of flavor. It mixes tangy sun-dried tomatoes, bright arugula, and creamy feta with easy orzo and pesto. It works for lunches, potlucks, or a light dinner. If you want a warm dish to serve with the salad, try pairing it with meatballs in tomato sauce for a hearty meal.
introduction
This salad is simple to make. It uses common ingredients and a short cook time. The pesto gives it an herby taste, while the lemon and olive oil keep it fresh. You can make it ahead and chill it for a cold, ready-to-eat dish.
how to make Sun Dried Tomato Orzo Pesto Salad
Cook the orzo until it is al dente and cool it under cold water. Dice the cucumber and chop the parsley while the pasta cooks. Mix the orzo with pesto, olive oil, sun-dried tomatoes, cucumber, chickpeas, feta, parsley, arugula, and lemon juice. Taste and add salt and pepper. Chill if you like a colder salad. Serve with extra parsley or arugula on top.
Ingredients :
6 oz orzo pasta, 3 heaping tbsp pesto, 1 tbsp extra virgin olive oil, 1/2 cucumber, diced, 1/3 cup sun-dried tomatoes, julienne, 1/3 cup feta, 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 the orzo according to the package instructions until al dente. Rinse under cold water to cool.
- While the orzo is cooking, dice the cucumber and chop the parsley.
- In a large bowl, combine the cooked orzo with pesto, olive oil, cucumber, sun-dried tomatoes, chickpeas, feta, parsley, arugula, and lemon juice. Mix gently to combine.
- Season with salt and pepper to taste.
- Chill in the fridge for about an hour if desired, and serve garnished with extra parsley or arugula.
how to serve Sun Dried Tomato Orzo Pesto Salad
Serve this salad cold or at room temperature. It works as a side or a light main. Add extra arugula or a sprinkle of feta on top. It pairs well with grilled chicken or a warm meat dish.
how to store Sun Dried Tomato Orzo Pesto Salad
Keep the salad in an airtight container in the fridge. It will stay good for 3 to 4 days. If it looks dry, stir in a little olive oil or a squeeze of lemon before serving.
tips to make Sun Dried Tomato Orzo Pesto Salad
- Cook the orzo just until al dente to avoid a mushy salad.
- Rinse the orzo under cold water to stop cooking and cool it fast.
- Use good quality pesto for the best taste.
- Taste before adding salt; feta and sun-dried tomatoes add salt already.
- Chill at least 30 minutes for the flavors to blend.
variation
- Add roasted red peppers or olives for more flavor.
- Swap arugula for baby spinach if you prefer a milder green.
- Use grilled shrimp or chicken to make it a fuller meal.
- Mix in toasted pine nuts for crunch.
FAQs
Q: Can I use dried pesto from a jar?
A: Yes. Good jarred pesto works fine and saves time.
Q: Is this salad gluten-free?
A: Orzo is a wheat pasta, so it is not gluten-free. Use a gluten-free small pasta as a substitute.
Q: Can I make this ahead for a picnic?
A: Yes. Make it the day before and chill. Bring it cold and keep it cool until serving.
Q: Will the arugula go soggy?
A: If you plan to store the salad for more than a day, add arugula just before serving to keep it crisp.
Sun Dried Tomato Orzo Pesto Salad
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A quick and fresh salad combining tangy sun-dried tomatoes, bright arugula, and creamy feta with orzo and pesto. Perfect for lunches, potlucks, or a light dinner.
Ingredients
- 6 oz orzo pasta
- 3 heaping tbsp pesto
- 1 tbsp extra virgin olive oil
- 1/2 cucumber, diced
- 1/3 cup sun-dried tomatoes, julienne
- 1/3 cup feta
- 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 the orzo according to the package instructions until al dente. Rinse under cold water to cool.
- While the orzo is cooking, dice the cucumber and chop the parsley.
- In a large bowl, combine the cooked orzo with pesto, olive oil, cucumber, sun-dried tomatoes, chickpeas, feta, parsley, arugula, and lemon juice. Mix gently to combine.
- Season with salt and pepper to taste.
- Chill in the fridge for about an hour if desired, and serve garnished with extra parsley or arugula.
Notes
Chill for at least 30 minutes for better flavor blending. Store in an airtight container in the fridge for 3-4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 15mg
