Pesto Orzo Salad with Sundried Tomatoes

5 from 57 votes

Pesto Orzo Salad with Sundried Tomatoes

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! You can easily double this recipe for a group.

Prep Time7

Cook Time8

Total Time15

Course: Lunch, Side Dish

Servings: servings

Calories: 294kcal

Author: Allie Petersen

Ingredients

6 oz orzo pasta =1 cup uncooked, can substitute for gluten-free pasta
2 heaping tbsp pesto dairy-free if vegan
½ cucumber diced
⅓ cup sun-dried tomatoes julienne, in oil or softened
⅓ cup feta dairy-free if vegan
1 cup arugula
1 cup chickpeas drained and rinsed
2-3 tablespoon parsley chopped
½ 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.
6 oz orzo pasta
While your orzo is cooking, dice up your cucumbers and parsley.
½ cucumber, 2-3 tablespoon parsley
Once your orzo is done cooking, rinse it under cold water.
In a large bowl combine cooked orzo with pesto, diced cucumber, sun-dried tomatoes, chickpeas, feta, parsley, arugula, and fresh lemon juice. Gently mix until combined.
2 heaping tablespoon pesto, ⅓ cup sun-dried tomatoes, ⅓ cup feta, 1 cup arugula, 1 cup chickpeas, ½ lemon
Taste and add salt and pepper if desired.
salt and pepper to taste
Eat right away or store in the fridge for an hour until chilled.

Notes

Storage: Keep in the fridge for up to 5 days.

Tips:

- You can substitute orzo with any other pasta of your choice, including gluten-free pasta.
- If you're vegan you can find find vegan pesto near the other pestos and tomato sauces at your grocery store.
- If using dried sundried tomatoes, rehydrate them before adding to your orzo salad. Simply soak them in warm water for 5 minutes then drain and pat dry.

- Enjoy this dish either at room temperature or chilled!

Nutrition