Description
A vibrant pasta salad featuring nutty orzo, savory sun-dried tomatoes, and fresh arugula, perfect for any occasion.
Ingredients
Scale
- 1 cup orzo
- 1 cup sun-dried tomatoes
- 1 cup arugula
- 1 cucumber, diced
- 1/2 cup chickpeas, rinsed and drained
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- 1/4 cup pesto
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Bring a large saucepan of salted water to a boil. Cook the orzo according to package instructions until al dente, about 8-10 minutes.
- While the orzo is cooking, dice the cucumber and chop the parsley.
- Drain the orzo, rinse under cold water to stop the cooking process, and prevent sticking.
- In a mixing bowl, combine the cooled orzo, pesto, olive oil, cucumber, sun-dried tomatoes, chickpeas, feta, parsley, arugula, and lemon juice. Toss gently to combine. Season with salt and pepper to taste.
Notes
Chill for about an hour before serving for enhanced flavor. Can be served warm or cold.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 30mg