Sun Dried Tomato Orzo Pesto Salad Recipe
A vibrant and refreshing Sun Dried Tomato Orzo Pesto Salad featuring tender orzo pasta tossed with savory pesto, tangy sun-dried tomatoes, crisp cucumber, peppery arugula, creamy feta, and protein-rich chickpeas. This Mediterranean-inspired salad is perfect as a light lunch, side dish, or make-ahead meal that can be enjoyed chilled or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Orzo and Dressing
- 6 oz orzo pasta (1 cup uncooked, can substitute gluten-free pasta)
- 3 heaping tbsp pesto (dairy-free if vegan)
- 1 tbsp extra virgin olive oil
- 1/2 lemon (juiced)
- Salt and pepper to taste
Vegetables and Herbs
- 1/2 cucumber, diced
- 1/3 cup sun-dried tomatoes, julienned (in oil)
- 2–3 tbsp fresh parsley, chopped
- 1 cup arugula
Protein and Cheese
- 1 cup chickpeas, drained and rinsed
- 1/3 cup feta cheese (dairy-free if vegan)
Instructions
- Cook the Orzo: Start by cooking the orzo pasta according to the package instructions. Cook until al dente to maintain a firm but tender texture, avoiding overcooking which can make the pasta mushy.
- Prepare Vegetables and Herbs: While the orzo cooks, dice the cucumber and chop the parsley finely to add fresh texture and flavor to the salad.
- Rinse the Orzo: Once cooked, drain the orzo and rinse under cold water to stop the cooking process and cool the pasta for the salad.
- Combine Ingredients: In a large mixing bowl, combine the cooled orzo with the pesto, olive oil, diced cucumber, sun-dried tomatoes, chickpeas, crumbled feta, chopped parsley, arugula, and freshly squeezed lemon juice. Gently toss all ingredients together until evenly coated.
- Season to Taste: Taste the salad and season with salt and pepper as desired to enhance the flavors.
- Serve or Chill: Enjoy the salad immediately for the freshest taste, or cover and refrigerate for about an hour to serve chilled.
Notes
- You can substitute gluten-free pasta to make this salad gluten-free.
- Use dairy-free pesto and feta alternatives to make the recipe vegan.
- Adding a tablespoon of sun-dried tomato oil enhances the flavor.
- This salad stores well in the fridge for up to 2 days.
- For extra protein, try adding grilled chicken or tofu (not suitable for vegan/vegetarian without tofu).
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 14 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 12 mg
Keywords: Sun Dried Tomato Orzo Pesto Salad, Mediterranean salad, Orzo pasta salad, Pesto salad, Vegetarian pasta salad, Healthy lunch, Easy dinner salad
