Sun-Dried Tomato Orzo: The Best Quick and Flavorful Salad
Experience the perfect blend of flavors in this quick and healthy Sun-Dried Tomato Orzo salad, ideal for any gathering.
Servings 4 servings
Calories 320kcal
Equipment
- Large pot
- Mixing bowl
Ingredients
For the Salad
- 2 cups Orzo Pasta Feel free to swap it for gluten-free pasta if needed.
- 1 cup Pesto Homemade or store-bought.
- 2 tablespoons Extra Virgin Olive Oil Opt for another mild oil if preferred.
- 1 cup Cucumber Try bell peppers for a different texture.
- 1 cup Sun-Dried Tomatoes Use oil-packed or dry (rehydrate if dry).
- 1 cup Feta Cheese Goat cheese works well too or omit for dairy-free.
- 3 cups Fresh Arugula Substitute with spinach for a milder taste.
- 1 can Canned Chickpeas Kidney beans can be a great swap or skip for lighter.
- 1/4 cup Fresh Parsley Basil or mint can be nice alternatives.
- 2 tablespoons Lemon Juice White wine vinegar can be used for a different twist.
- to taste Salt Essential for seasoning.
- to taste Freshly Ground Black Pepper Adjust these to taste.
Optional Add-Ins
- 1/2 cup Kalamata Olives Adds a briny note.
- 1/2 cup Roasted Red Peppers Brings sweetness and depth.
- 1 cup Grilled Chicken or Shrimp For a heartier meal.
- 1/4 cup Toasted Pine Nuts Offers crunch.
- 1 cup Plant-Based Cheese For a vegan version.
Instructions
How to Make Sun-Dried Tomato Orzo Pesto Salad
- Bring a large pot of salted water to a boil. Add the orzo pasta and cook until al dente, about 8-10 minutes. Drain, then rinse under cold water to stop cooking.
- In a large mixing bowl, combine the cooked orzo with pesto, extra virgin olive oil, and freshly squeezed lemon juice. Toss gently until every grain of pasta is beautifully coated.
- Stir in the sun-dried tomatoes, chopped cucumber, and drained chickpeas. This adds delicious textures and colors to your salad.
- Gently fold in crumbled feta cheese, fresh arugula, and chopped parsley. These ingredients will add creaminess and a burst of freshness.
- Sprinkle with salt and freshly ground black pepper to taste. Toss everything together until evenly mixed.
- For the best flavor, let the salad sit at room temperature for about 15-20 minutes or chill in the refrigerator for an hour before serving.
Notes
Allow the salad to sit before serving to let the flavors meld beautifully. Customize with your favorite vegetables or proteins. Store in an airtight container for up to 3-4 days and enjoy cold or gently reheated.