Description
This refreshing pesto orzo salad is an easy lunch or side dish that can be made in just 15 minutes and is perfect for your next summer gathering!
Ingredients
Scale
- 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
- Step 1: Start by cooking your orzo to package instructions. Cook it until it is al dente and not overcooked.
- Step 2: While your orzo is cooking, dice up your cucumbers and parsley.
- Step 3: Once your orzo is done cooking, rinse it under cold water.
- Step 4: In a large bowl combine cooked orzo with pesto, olive oil, diced cucumber, sun-dried tomatoes, chickpeas, feta, parsley, arugula, and fresh lemon juice. Gently mix until combined.
- Step 5: Taste and add salt and pepper if desired.
- Step 6: Eat right away or store in the fridge for an hour until chilled.
Notes
Store in the fridge for up to 5 days. If using dried sundried tomatoes, rehydrate them by soaking in warm water for 5 minutes, then drain and pat dry.
- Prep Time: 7 minutes
- Cook Time: 8 minutes
- Category: Lunch, Side Dish
- Method: Boiling, Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 294 kcal
- Sugar: 8 g
- Sodium: 166 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 6 g
- Protein: 13 g
- Cholesterol: 11 mg
Keywords: pesto orzo salad, sun-dried tomato salad, cold pasta salad, summer side dish, easy lunch