Sun Dried Tomato Orzo Pesto (Print Version)
# Ingredients:
→ Pasta and Grains
01 -
170 g orzo pasta, uncooked (may substitute gluten-free pasta)
→ Sauces and Oils
02 -
3 heaping tablespoons pesto (ensure dairy-free if vegan)
03 -
1 tablespoon extra virgin olive oil
→ Vegetables and Greens
04 -
1/2 cucumber, diced
05 -
1/3 cup sun-dried tomatoes, julienned, packed in oil
06 -
1 cup arugula
07 -
2–3 tablespoons fresh parsley, chopped
→ Legumes and Cheese
08 -
1 cup chickpeas, drained and rinsed
09 -
1/3 cup feta cheese (use dairy-free feta if vegan)
→ Seasonings
10 -
Juice of 1/2 lemon
11 -
Salt and black pepper, to taste
# Instructions:
01 -
Boil orzo pasta in a large pot of salted water according to package instructions until al dente. Avoid overcooking.
02 -
While the orzo cooks, dice the cucumber and chop fresh parsley.
03 -
Drain the cooked orzo and rinse thoroughly under cold running water to cool.
04 -
In a large mixing bowl, add the cooled orzo, pesto, extra virgin olive oil, diced cucumber, sun-dried tomatoes, chickpeas, feta, chopped parsley, arugula, and lemon juice.
05 -
Gently mix until ingredients are evenly incorporated. Season with salt and freshly ground black pepper to taste.
06 -
Serve immediately at room temperature or refrigerate for at least 1 hour if a chilled dish is preferred.
# Notes:
01 -
If using dried sun-dried tomatoes, soak in warm water for 5 minutes, then drain and pat dry before use.
02 -
Dish can be stored in an airtight container in the refrigerator for up to 5 days.
03 -
Swap orzo with any preferred small pasta shape for variation.
04 -
Opt for dairy-free pesto and feta if preparing for a vegan diet.