Description
A vibrant salad featuring tender orzo pasta, fresh arugula, creamy feta, and a zesty pesto dressing, perfect for warm weather dining.
Ingredients
Scale
- 6 oz orzo 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)
- 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 according to the package instructions until al dente.
- While the orzo is cooking, dice your cucumbers and chop the parsley.
- Once the orzo is cooked, drain it and rinse it under cold water.
- In a large bowl, combine the cooked orzo with pesto, olive oil, diced cucumber, sun-dried tomatoes, chickpeas, feta, chopped parsley, arugula, and lemon juice.
- Gently mix until well combined, being careful not to break up the orzo.
- Taste and add salt and pepper if desired.
- Let it chill in the fridge for an hour before serving.
Notes
Perfect for meal prep; can last in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 15mg