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Sun Dried Tomato Orzo Pesto Salad Recipe

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4 from 15 reviews

This Sun Dried Tomato Orzo Pesto Salad is a fresh, vibrant, and easy-to-make dish perfect for a light lunch or side. Featuring orzo pasta tossed with pesto, sun-dried tomatoes, creamy feta, crisp cucumber, peppery arugula, and nutrient-packed chickpeas, it offers a delightful combination of flavors and textures. Ready in just 15 minutes, this salad can be enjoyed immediately or chilled for enhanced flavor melding.

Ingredients

Orzo & Pasta

  • 6 oz orzo pasta (1 cup uncooked, can substitute for gluten-free pasta)

Sauce & Oil

  • 3 heaping tbsp pesto (dairy-free if vegan)
  • 1 tbsp extra virgin olive oil

Vegetables & Greens

  • 1/2 cucumber (diced)
  • 1/3 cup sun-dried tomatoes (julienne, in oil; optional: 1 tbsp sun-dried tomato oil for more flavor)
  • 1 cup arugula
  • 2-3 tbsp parsley (chopped)
  • 1/2 lemon (juiced)

Proteins & Cheese

  • 1 cup chickpeas (drained and rinsed)
  • 1/3 cup feta cheese (dairy-free if vegan)

Seasonings

  • Salt and pepper to taste

Instructions

  1. Cook Orzo: Start by cooking your orzo according to the package instructions. Boil it until it reaches al dente texture, ensuring it is tender but still has a slight bite without becoming mushy.
  2. Prepare Vegetables and Herbs: While the orzo cooks, dice the cucumber and chop the parsley finely to incorporate fresh flavors and textures into the salad.
  3. Rinse Orzo: Once the orzo is cooked, drain it and immediately rinse under cold water to stop the cooking process and cool the pasta for the salad.
  4. Combine Ingredients: In a large mixing bowl, add the cooled orzo, pesto, olive oil, diced cucumber, sun-dried tomatoes, chickpeas, feta cheese, parsley, arugula, and freshly squeezed lemon juice. Gently toss all ingredients together to ensure even coating and distribution of flavors without breaking up the components.
  5. Season to Taste: Taste the salad and season with salt and pepper as desired to enhance the flavor balance.
  6. Serve or Chill: Enjoy the salad right away for a fresh burst of flavor, or cover and refrigerate it for about an hour to let the flavors meld and serve chilled.

Notes

  • Use gluten-free orzo pasta to make this salad gluten-free.
  • Replace regular pesto with a dairy-free version to make the salad vegan.
  • Adding a tablespoon of the sun-dried tomato oil can deepen the tomato flavor.
  • This salad can be made ahead and stored in the fridge for up to 2 days.
  • For extra crunch, consider garnishing with toasted pine nuts or walnuts.
  • Adjust lemon juice and salt according to your taste preferences.

Find it online: https://yumntasty.com/sun-dried-tomato-orzo-pesto-salad-recipe/