Go Back
sun dried tomato orzo pesto salad 2026 04 10 180004 683x1024 1

Sun Dried Tomato Orzo Pesto Salad

A bright and delicious salad combining zesty pesto, fresh vegetables, and hearty chickpeas, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Salad, Side Dish
Cuisine: Mediterranean, Vegan
Calories: 320
Ingredients Method Notes

Ingredients
  

Pasta and Base Ingredients
  • 6 oz orzo pasta can substitute for gluten-free pasta
  • 1 tbsp extra virgin olive oil
  • 1/2 lemon lemon juice freshly squeezed
Vegetables and Other Ingredients
  • 1/2 cucumber diced
  • 1/3 cup sun-dried tomatoes julienne, in oil; can add 1 tbsp of oil for more flavor
  • 1/3 cup feta cheese dairy-free if vegan
  • 1 cup arugula
  • 1 cup chickpeas drained and rinsed
  • 2-3 tbsp parsley chopped
Seasoning
  • to taste Salt
  • to taste Pepper

Method
 

Preparation
  1. Cook the orzo according to package instructions until al dente.
  2. While the orzo is cooking, dice the cucumber and chop the parsley.
  3. Once the orzo is done, rinse it under cold water.
Mixing
  1. 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.
  2. Taste and add salt and pepper as desired.
  3. You can serve it immediately or store it in the fridge for an hour until chilled.

Notes

For extra flavor, add a tablespoon of the oil from the sun-dried tomatoes. For a crunchier texture, consider adding nuts like pistachios or pine nuts. Add red pepper flakes for a bit of spice.