Description
Looking for a tasty summer dish? Try our Sun-dried Tomato Orzo Pesto Salad recipe for a flavorful meal! Discover more now.
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
- Step 1: Start by cooking your orzo to package instructions. Cook it until it is al dente and not overcooked.
- Step 2: While your orzo is cooking, dice up your cucumbers and parsley.
- Step 3: Once your orzo is done cooking, rinse it under cold water.
- Step 4: 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.
- Step 5: Taste and add salt and pepper if desired.
- Step 6: Eat right away or store in the fridge for an hour until chilled.
Notes
Try This Recipe and Leave a comment Below, your opinion matters to me!
Nutrition
- Serving Size: 4 serving
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg