Sun Dried Tomato Orzo Pesto

This bright pesto orzo salad has become my go-to for sunny lunches and simple summer dinner sides. Packed with zesty sun dried tomatoes, creamy feta, crunchy cucumber, chickpeas, and a punchy pesto dressing, it comes together fast and always feels a little bit fancy. Make it once and I promise you will be doubling the recipe for every picnic and potluck all season.

I whipped it up for a last minute backyard lunch and now everyone in my house requests it whenever the sun comes out. The flavors are so bright and satisfying you will never get bored.

Ingredients

• Orzo pasta: choose good quality or try a gluten free brand for extra tender bite
• Pesto: use fresh from the fridge section or homemade for maximum basil flavor
• Extra virgin olive oil: adds richness and helps everything come together opt for fragrant and peppery oils
• Cucumber: brings crisp freshness to balance the pesto
• Sun dried tomatoes: use those packed in oil for deep tomato tang and a little oil for even bigger punch
• Feta cheese: select creamy regular or dairy free for that salty finish
• Arugula: baby leaves add peppery bite and beautiful color
• Chickpeas: drain and rinse well for a quick plant protein boost
• Parsley: fresh chopped for green herbal brightness
• Lemon juice: choose a juicy bright lemon for fresh tang
• Salt and pepper to taste: always taste and adjust to your liking

Step-by-Step Instructions

Cook the Orzo:

Bring a generously salted pot of water to a boil and cook the orzo until just al dente about eight minutes. Drain well and rinse under cold water so the pasta stops cooking and cools down. Set aside to drain completely so no water is left in the bowl that could dilute the flavors.

Prep the Veggies and Herbs:

While orzo is bubbling away dice your cucumber into small pieces for best texture and finely chop fresh parsley so it distributes evenly. Drain and rinse chickpeas if using from a can and set everything aside ready to toss.

Combine Ingredients:

In a large mixing bowl combine the cooled orzo pesto olive oil cucumber sun dried tomatoes chickpeas feta arugula parsley and freshly squeezed lemon juice. Use a big spoon to gently fold everything together until all noodles are coated and ingredients are evenly mixed.

Season and Taste:

Sprinkle a pinch of salt and fresh ground black pepper over the salad. Taste and adjust seasoning as needed more lemon for tang more pesto or olive oil for richness or extra feta for salty bite.

Chill and Serve:

For best flavor chill your salad for an hour in the fridge to let the flavors meld. Eat right away or pull from the fridge whenever you are ready to serve. This salad holds up perfectly for days.

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The sun dried tomatoes are my forever favorite here. Their punchy sweet tang takes this salad from good to unforgettable. My sister and I first tried it with her homemade pesto and half our family nearly fought over the leftovers.

Storage Tips

This salad keeps beautifully in a sealed container in the fridge for up to five days. If leftovers dry out a splash of olive oil or squeeze of lemon brings it right back. Avoid freezing as the pasta texture changes and fresh herbs wilt.

Ingredient Substitutions

Try small pasta shapes like farfalle or penne if orzo is not available. For nut allergies use nut free pesto or even a basil vinaigrette. Vegan feta works great and you can skip the cheese if preferred for a lighter bite. Use baby spinach if you do not have arugula on hand.

Serving Suggestions

Spoon it over leafy greens for a main dish lunch pack it for picnics or serve as part of a big summer spread with grilled skewers. It is also wonderful layered in mason jars for easy work lunches or packed school meals.

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Cultural Context

Orzo pasta though Italian by name is beloved in Mediterranean style salads for its tender bite. This salad brings together flavors inspired by Italian and Greek cooking with its pesto feta and lemon bright freshness. The combo is modern but feels timeless and classic in any season.

Frequently Asked Questions

→ Can I substitute orzo with another type of pasta?

Yes, feel free to use your favorite pasta shape or gluten-free pasta for a similar texture and flavor.

→ Is this dish suitable for vegans?

To make it vegan, choose dairy-free pesto and feta. Double-check packaging to ensure all ingredients are plant-based.

→ How should I store leftovers?

Keep the salad in an airtight container in the fridge for up to five days. Stir before serving for best results.

→ Can I prepare this ahead of time?

Absolutely. This dish can be made in advance and chilled, making it ideal for meal prep or gatherings.

→ Do I need to rehydrate sun-dried tomatoes?

If using dry-packed sun-dried tomatoes, soak them in warm water for five minutes, then drain and pat dry before adding.

→ Should the salad be served warm or cold?

This dish tastes great both chilled and at room temperature, so serve it as you prefer.