Description
A delicious and refreshing pasta salad featuring orzo, sun-dried tomatoes, pesto, and fresh vegetables.
Ingredients
Scale
- 170 g orzo pasta, uncooked (may use gluten-free pasta if preferred)
- 3 heaping tablespoons pesto (ensure dairy-free if vegan)
- 1 tablespoon extra virgin olive oil
- 1/2 cucumber, diced
- 50 g sun-dried tomatoes in oil, julienned (add 1 tablespoon reserved sun-dried tomato oil for additional flavor if desired)
- 50 g feta cheese, crumbled (use dairy-free alternative if vegan)
- 30 g arugula leaves
- 160 g cooked chickpeas, drained and rinsed
- 2–3 tablespoons fresh parsley, chopped
- Juice of 1/2 lemon
- Sea salt and freshly ground black pepper, to taste
Instructions
- Bring a large saucepan of salted water to a boil. Add orzo and cook until al dente following package instructions.
- While the orzo is cooking, dice the cucumber and finely chop the fresh parsley.
- Once the orzo is cooked, drain thoroughly and rinse under cold running water to arrest cooking and prevent clumping.
- In a spacious mixing bowl, combine the cooled orzo, pesto, olive oil, diced cucumber, sun-dried tomatoes, chickpeas, crumbled feta, chopped parsley, arugula, and freshly squeezed lemon juice.
- Toss gently to integrate all ingredients. Taste and adjust with sea salt and black pepper as needed.
- Serve immediately or chill in the refrigerator for 1 hour before serving for enhanced flavor.
Notes
- If vegan, ensure to use dairy-free pesto and feta cheese.
- Chilling the salad before serving enhances the flavor.
- This dish can be made ahead and stored in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 10mg