Description
Sun Dried Tomato Orzo Pesto is a vibrant and flavorful dish that brings together the rich tastes of sun-dried tomatoes and fresh pesto for a delightful pasta salad experience. This versatile recipe combines tender orzo with crisp vegetables, making it perfect for any occasion—be it a summer barbecue, picnic, or a refreshing lunch. Packed with healthy ingredients like chickpeas and arugula, this dish not only satisfies your taste buds but also nourishes your body. Whether served as a main course or a side salad, the Sun Dried Tomato Orzo Pesto is sure to impress anyone who tries it. Plus, it’s easy to prepare and can be made ahead of time, allowing the flavors to meld beautifully in the fridge.
Ingredients
Scale
- 170 g orzo pasta (uncooked)
- 3 heaping tablespoons pesto
- 1 tablespoon extra virgin olive oil
- 1/2 cucumber (diced)
- 50 g sun-dried tomatoes (julienned)
- 160 g cooked chickpeas (drained and rinsed)
- Juice of 1/2 lemon
- Sea salt and freshly ground black pepper (to taste)
Instructions
- Cook the orzo in salted boiling water until al dente; drain and rinse under cold water.
- While the orzo cooks, dice the cucumber and chop fresh parsley.
- In a mixing bowl, combine cooled orzo, pesto, olive oil, cucumber, sun-dried tomatoes, chickpeas, parsley, arugula, and lemon juice.
- Toss gently to mix well; season with salt and pepper to taste.
- Serve immediately or chill in the refrigerator for at least one hour before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main/Side
- Method: Boiling/Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (about 200g)
- Calories: 350
- Sugar: 3g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg