Sun dried tomato orzo pesto salad with vibrant vegetables and herbs

why make this recipe

Sun Dried Tomato Orzo Pesto Salad is a vibrant and delicious dish that brings together fresh ingredients in a simple way. It is not only easy to prepare but also perfect for a quick lunch, light dinner, or potluck. The combination of tangy sun-dried tomatoes, savory pesto, and creamy feta makes it burst with flavor. Plus, it is packed with nutrients from the vegetables and chickpeas, making it a wholesome option for everyone.

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. Aim to cook it until it is al dente; avoid overcooking.
While the orzo is cooking, dice your cucumber and chop the parsley.
Once the orzo has finished cooking, rinse it under cold water to cool it down.
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 everything together until well combined.
Taste the salad and add salt and pepper as desired.
You can eat it right away or store it in the fridge for about an hour until chilled.

how to serve Sun Dried Tomato Orzo Pesto Salad

Serve this salad in a large bowl or on individual plates. Garnish it with extra parsley or arugula for a nice touch. It can be enjoyed as a main dish or a side dish and pairs well with grilled meats or roasted vegetables.

how to store Sun Dried Tomato Orzo Pesto Salad

Store any leftovers in an airtight container in the refrigerator. It can typically last for about 2-3 days in the fridge. If the salad gets dry after being stored, you can add a little extra olive oil or lemon juice to refresh it before serving again.

tips to make Sun Dried Tomato Orzo Pesto Salad

Choose high-quality pesto for the best flavor; homemade is great if you have the time!
Feel free to add more vegetables like bell peppers or spinach for added nutrition.
Make sure to rinse the orzo in cold water to prevent it from sticking together.

variation

You can easily adjust this recipe by using different types of pasta or adding protein like grilled chicken or shrimp. For a spicier kick, adding red pepper flakes can elevate the flavor.

FAQs

1. Can I make this salad ahead of time?
Yes, you can make this salad a few hours in advance. Just store it in the fridge until you are ready to serve.

2. Is this recipe gluten-free?
Yes, you can substitute the orzo with gluten-free pasta to make it gluten-free.

3. Can I use store-bought pesto?
Absolutely! Store-bought pesto works perfectly for convenience, but homemade is delicious if you have time.