Sun Dried Tomato Orzo Pesto Salad Recipe
Bursting with fresh basil, tangy sun-dried tomatoes, and creamy feta, this Pesto Orzo Sundried Tomato Salad is my go-to for quick, vibrant lunches. I’ve tested dozens of pasta salad ratios, and this combination of tender orzo, peppery arugula, and hearty chickpeas delivers the perfect balance of textures every time. It’s a satisfying, flavor-packed dish that comes together in under 20 minutes.
PrintSun Dried Tomato Orzo Pesto Salad
Ingredients
Scale
- 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 sundried 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
Instructions
- Start by cooking your orzo to 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 cooked orzo with pesto, olive oil, diced cucumber, sun-dried tomatoes, chickpeas, feta, parsley, arugula, and fresh lemon juice. Gently mix until combined.
- Taste and add salt and pepper if desired.
- Eat right away or store in the fridge for an hour until chilled.
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