Hearty Pesto Orzo Salad Recipe
This simple pesto orzo salad recipe is not only hearty, but also fresh and flavorful. It can be prepared in under half an hour and makes for an easy quick lunch/dinner or side.
Ingredients
- 8 oz dry orzo
- 1 tbsp salt
- 1/2 cup pesto
- 3 tbsp red wine vinegar
- 10 oz cherry tomatoes
- 1 15.5 oz can chickpeas
- 1/2 cup fresh basil
- 1/2 cup feta
- 1/4 cup toasted pine nuts
- 2 oz arugula or spinach
Instructions
- Place a large pot of water on the stove and turn on the heat to high to bring it to a boil. Add the tablespoon of salt to the water to speed up the time it takes for the water to start boiling.
- Add the orzo to the pot once the water starts boiling and cook until the pasta is al dente according to the package instructions. Drain the orzo and let cool to room temperature.
- Combine the pesto and vinegar in a large bowl and mix thoroughly until the texture of the dressing is smooth.
- Mix the orzo, tomatoes, and chickpeas into the bowl until everything is evenly combined. Add the basil, feta, pine nuts, and arugula to the mixture. Season the salad with salt to your liking.
Notes
Once prepared, the salad can be stored in the fridge for up to 5 days.