Description
A vibrant salad featuring orzo pasta, sun-dried tomatoes, pesto, and feta, offering a delightful mix of Mediterranean flavors.
Ingredients
Scale
- 6 oz orzo pasta (or 1 cup uncooked; gluten-free substitute available)
- 3 heaping tablespoons of pesto (dairy-free if vegan)
- 1 tablespoon extra virgin olive oil
- ½ cucumber (diced)
- ⅓ cup sun-dried tomatoes (julienned, packed in oil)
- ⅓ cup feta (dairy-free if vegan)
- 1 cup arugula
- 1 cup chickpeas (drained and rinsed)
- 2–3 tablespoons parsley (chopped)
- Juice of ½ lemon
- Salt and pepper to taste
Instructions
- Cook the orzo according to package instructions until al dente.
- While orzo cooks, dice the cucumber and chop the parsley.
- Rinse the cooked orzo under cold water to stop the cooking process.
- In a large bowl, combine the orzo, pesto, olive oil, cucumber, sun-dried tomatoes, chickpeas, feta, parsley, arugula, and lemon juice.
- Mix gently until well combined. Season with salt and pepper to taste.
- Serve immediately or chill in the fridge for about an hour for flavors to meld.
Notes
For added richness, consider incorporating some sun-dried tomato oil. Adjust ingredients based on your preferences.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg
Keywords: salad, orzo, pesto, sun-dried tomatoes, Mediterranean, vegan