Sun Dried Tomato Orzo Pesto Salad
Why make this recipe
Sun Dried Tomato Orzo Pesto Salad is a bright and delicious dish that’s perfect for any occasion. It combines the zesty flavors of pesto with fresh vegetables and hearty chickpeas, making it a great option for a light lunch, dinner, or a side dish at gatherings. This salad is also customizable and can be made vegan by choosing dairy-free ingredients. Not only is it tasty, but it’s also quick and easy to prepare, making it a great choice for busy weeknights.
How to make Sun Dried Tomato Orzo Pesto Salad
Ingredients:
- 6 oz orzo pasta (1 cup 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; can add a tbsp of the sun-dried tomato oil for more flavor)
- 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
Directions:
- Start by cooking your orzo according to the package instructions. Cook it until it is al dente and not overcooked.
- While your orzo is cooking, dice up your cucumbers and parsley.
- Once your orzo is done cooking, rinse it under cold water.
- In a large bowl, combine the cooked orzo with pesto, olive oil, diced cucumber, sun-dried tomatoes, chickpeas, feta, parsley, arugula, and fresh lemon juice. Gently mix until everything is combined.
- Taste and add salt and pepper if desired.
- You can eat it right away or store it in the fridge for an hour until chilled.
How to serve Sun Dried Tomato Orzo Pesto Salad
This salad can be served as a main dish or as a side. It pairs well with grilled chicken or fish, making it perfect for a summer cookout. You can also serve it in individual bowls or on a large platter for sharing. Garnish with extra parsley or lemon wedges for a fresh touch.
How to store Sun Dried Tomato Orzo Pesto Salad
Store any leftovers in an airtight container in the fridge. It will keep well for up to 3 days. Before serving leftovers, give the salad a good stir as ingredients may settle.
Tips to make Sun Dried Tomato Orzo Pesto Salad
- To make it even more flavorful, you can add a tablespoon of the oil from the sun-dried tomatoes.
- For a crunchier texture, add some chopped nuts like pistachios or pine nuts.
- If you like a bit of spice, toss in red pepper flakes for a kick.
Variation
You can customize this salad by adding other vegetables such as bell peppers, cherry tomatoes, or spinach. Feel free to switch out the feta for other cheese options like mozzarella or goat cheese, depending on your preference.
FAQs
Can I make this salad ahead of time?
Yes, you can prepare the salad a few hours in advance and refrigerate it until you’re ready to serve.
Is this salad gluten-free?
If you use gluten-free orzo pasta, then yes, this salad can be made gluten-free.
Can I use fresh tomatoes instead of sun-dried tomatoes?
Certainly! Fresh tomatoes will add a juicy flavor, but keep in mind they won’t provide the same concentrated taste as sun-dried tomatoes.
Sun Dried Tomato Orzo Pesto Salad
Ingredients
Method
- Cook the orzo according to package instructions until al dente.
- While the orzo is cooking, dice the cucumber and chop the parsley.
- Once the orzo is done, rinse it under cold water.
- In a large bowl, combine the cooked orzo with pesto, olive oil, diced cucumber, sun-dried tomatoes, chickpeas, feta, parsley, arugula, and fresh lemon juice. Gently mix until well combined.
- Taste and add salt and pepper as desired.
- You can serve it immediately or store it in the fridge for an hour until chilled.
Notes
