Sun Dried Tomato Orzo Pesto Salad
Ingredients
Scale
- 6 oz orzo pasta (=1 cup uncooked, can substitute for gluten-free pasta)
- 3 heaping tbsp pesto (dairy-free if vegan)
- 1 tbsp extra virgin olive oil
- 1/2 cucumber (diced)
- 1/3 cup sun-dried tomatoes (julienne, in oil – can add a tbsp of the sundried tomato oil for more flavor)
- 1/3 cup feta (dairy-free if vegan)
- 1 cup arugula
- 1 cup chickpeas (drained and rinsed)
- 2–3 tbsp parsley (chopped)
- 1/2 lemon (juiced )
- salt and pepper to taste
Instructions
- Start by cooking your orzo to package instructions. Cook it until it is al dente and not overcooked.
- While your orzo is cooking, dice up your cucumbers and parsley.
- Once your orzo is done cooking, rinse it under cold water.
- In a large bowl combine cooked orzo with pesto, olive oil, diced cucumber, sun-dried tomatoes, chickpeas, feta, parsley, arugula, and fresh lemon juice. Gently mix until combined.
- Taste and add salt and pepper if desired.
- Eat right away or store in the fridge for an hour until chilled.