Description
Pesto Orzo Salad with Sundried Tomatoes is a bright, zesty pasta salad made with tender orzo, creamy pesto, tangy feta, chickpeas, and fresh herbs. It’s the perfect quick lunch, easy side dish, or meal-prep favorite that tastes even better chilled.
Ingredients
Scale
- 6 oz orzo pasta
- 3 heaping tablespoons pesto
- 1/3 cup sun-dried tomatoes (oil-packed or rehydrated)
- 1/3 cup feta cheese, crumbled
- 1 cup chickpeas, drained and rinsed
- 1/2 cucumber, diced
- 2–3 tablespoons fresh parsley, chopped
- 1 cup arugula
- Juice of 1/2 lemon
- 1 tablespoon extra virgin olive oil
- Salt and pepper, to taste
Instructions
- Bring a pot of salted water to a boil and cook the orzo according to package directions until al dente.
- Drain and rinse the orzo under cold water to stop the cooking process.
- While the orzo cooks, dice the cucumber and chop the parsley.
- In a large mixing bowl, combine cooked orzo, pesto, olive oil, cucumber, sun-dried tomatoes, chickpeas, feta, parsley, arugula, and lemon juice.
- Gently toss until everything is evenly coated.
- Taste and adjust with salt and pepper if needed.
- Serve immediately or chill for 1 hour before serving.
Notes
- If using dry sun-dried tomatoes, soak them in warm water for 5 minutes before chopping.
- For a vegan version, use dairy-free pesto and plant-based feta.
- If the salad thickens in the fridge, stir in a splash of olive oil or lemon juice before serving.
- Great for meal prep — stores well up to 3 days in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiled / Mixed
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1 serving (¼ recipe)
- Calories: 380 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 11 g
- Cholesterol: 15 mg