Description
A creamy, zesty, and satisfying salad packed with vibrant flavors, perfect for weeknight dinners or festive gatherings.
Ingredients
Scale
- 6 oz orzo pasta
- 3 heaping tbsp pesto
- 1 tbsp extra virgin olive oil
- 1/2 cucumber (diced)
- 1/3 cup sun-dried tomatoes (julienne, in oil)
- 1/3 cup feta cheese
- 1 cup arugula
- 1 cup chickpeas (drained and rinsed)
- 2–3 tbsp parsley (chopped)
- 1/2 lemon (juiced)
- Salt and pepper to taste
Instructions
- Cook the orzo according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process.
- In a large bowl, combine the cooked orzo, pesto, olive oil, diced cucumber, sun-dried tomatoes, chickpeas, feta, parsley, arugula, and freshly squeezed lemon juice.
- Mix gently until all ingredients are well combined and coated with the pesto.
- Season with salt and pepper to taste, adjusting as needed for your preference.
- Chill in the fridge for an hour to let the flavors meld together, or serve immediately if you can’t wait!
Notes
This salad is great for meal prep! Prepare it a day in advance and keep it covered in the fridge for flavors that intensify beautifully.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-bake/Chilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 15mg