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Sun Dried Tomato Orzo Pesto Salad

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A delightful summer salad combining orzo, sun-dried tomatoes, and fresh pesto for a burst of flavor.

Ingredients

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  • 170 g orzo pasta, uncooked
  • 3 heaping tablespoons pesto
  • 1 tablespoon extra virgin olive oil
  • 1/2 cucumber, diced
  • 50 g sun-dried tomatoes in oil, julienned
  • 50 g feta cheese, crumbled
  • 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

  1. Bring a large saucepan of salted water to a boil. Add the orzo and cook until al dente, following the package instructions.
  2. While the orzo is cooking, dice the cucumber and finely chop the fresh parsley.
  3. Once the orzo is cooked, drain thoroughly and rinse under cold running water.
  4. 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.
  5. Toss gently to integrate all the ingredients, tasting and adjusting with sea salt and black pepper as needed.
  6. Serve immediately or chill in the refrigerator for an hour before serving.

Notes

Rinse the orzo after cooking to prevent sticking. Use high-quality pesto for best results.

Nutrition

Find it online: https://lunarecipez.com/sun-dried-tomato-orzo-pesto/

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