Description
A refreshing orzo pasta salad with dairy-free pesto, chickpeas, and arugula.
Ingredients
Scale
- 6 oz orzo pasta
- 3 heaping tbsp dairy-free pesto
- 1 tbsp extra virgin olive oil
- 1/2 cucumber, diced
- 1/3 cup sundried tomatoes, julienne
- 1/3 cup dairy-free feta
- 1 cup arugula
- 1 cup chickpeas, drained and rinsed
- 2–3 tbsp parsley, chopped
- 1/2 lemon, juiced
- Salt and pepper to taste
Instructions
- Cook orzo according to package instructions; drain and cool.
- In a large bowl, combine orzo with pesto and olive oil.
- Add cucumber, sundried tomatoes, feta, arugula, chickpeas, parsley, and lemon juice; mix well.
- Season with salt and pepper to taste.
- Chill for at least 30 minutes before serving.
Notes
- Use gluten-free orzo for a gluten-free version.
- This salad can be served cold or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salads
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 0mg