Description
A quick and delicious orzo pasta dish packed with flavors from sun-dried tomatoes, pesto, and fresh vegetables.
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 in oil, julienned
- 50 g feta cheese, crumbled
- 30 g arugula leaves
- 160 g cooked chickpeas, drained and rinsed
- 2–3 tablespoons fresh parsley, chopped
- Juice of 1/2 lemon
- Sea salt and freshly ground black pepper, to taste
Instructions
- Bring a large saucepan of salted water to a boil. Add orzo and cook until al dente following package instructions.
- While the orzo is cooking, dice the cucumber and finely chop the fresh parsley.
- Once the orzo is cooked, drain thoroughly and rinse under cold running water.
- In a spacious mixing bowl, combine the cooled orzo, pesto, olive oil, diced cucumber, sun-dried tomatoes, chickpeas, crumbled feta, chopped parsley, arugula, and freshly squeezed lemon juice.
- Toss gently to integrate all ingredients. Adjust with sea salt and black pepper as needed.
- Serve immediately or chill in the refrigerator for 1 hour before serving for enhanced flavor.
Notes
- Use gluten-free pasta if needed.
- Ensure pesto is dairy-free for vegan option.
- Substitute feta cheese with a dairy-free alternative if vegan.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 350
- Sugar: 3g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 15mg