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I can't get enough of this zippy orzo tossed with herby pesto, toasted sun dried tomatoes, chunks of cucumber, creamy feta, and hearty chickpeas. The kicky green dressing pulls it all together fast. This colorful bowl feels a little extra special but takes almost no time, perfect for laid-back lunches or summer evening meals. Make it once and I bet you'll be whipping up double batches for every BBQ and outdoor hangout.
So one day, I threw this together for an impromptu lunch out back, and now whenever the weather's nice, my people beg for it. It's got layers of flavor that just never get boring.
Tasty Ingredients
- Lemon juice: go for fresh lemons for zippy tang
- Parsley: chop up a handful for herbal pop
- Chickpeas: rinse and drain well, give lots of easy plant protein
- Arugula: those little peppery leaves give a nice bite and a pop of color
- Feta cheese: pick a creamy block or grab a dairy free kind for extra richness
- Sun dried tomatoes: get the ones soaking in oil for their sweet-tart depth and use a bit of the oil too
- Cucumber: slice or dice for extra crunch and cool freshness
- Extra virgin olive oil: adds a rich note and helps everything blend, try a really aromatic one
- Pesto: scoop from your fridge section or make your own for bold basil power
- Orzo pasta: go for high quality or gluten free if that's your thing, keep it tender
- Salt and pepper to taste: tweak until you love the flavor
Easy Step-by-Step Directions
- Chill and Serve:
- Stash the finished salad in your fridge for an hour so all those flavors can mingle. Dig in right away or whenever the mood strikes. It stays awesome for a few days.
- Season and Taste:
- Dust with salt and plenty of fresh pepper. Try it, then tweak more lemon for zing, maybe more pesto for green flavor, or more feta if you want that salty kick.
- Mix Everything:
- Grab a big bowl, toss in the orzo (already cooled off), chickpeas, cucumbers, arugula, pesto, sun dried tomatoes, feta, lemon juice, parsley, and a good glug of olive oil. Gently mix so every bit gets coated.
- Prep the Veggies and Herbs:
- While pasta cooks, chop parsley, dice cucumber for good crunch, and rinse your chickpeas if canned. Line everything up so you’re ready to throw it together.
- Boil the Orzo:
- Pour some salt into boiling water, add orzo and cook until it's just firm (think eight minutes). Drain and run under cold water so it doesn't get mushy. Let it drain so there's zero leftover water.
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I seriously love the sun dried tomatoes. They're sweet and bold and just make the whole bowl shine. First time I made it with my sister's homemade pesto, half the family basically arm wrestled for more. It's that craveable.
Keeping It Fresh
Seal leftovers tight and pop ‘em in the fridge and you’re good for as long as five days. If it dries out, just drizzle on some more olive oil or squeeze in more lemon. Don’t try to freeze it—pasta gets funky and herbs lose their punch.
Swap Suggestions
No orzo? Grab another small pasta like penne or farfalle. Allergic to nuts? Use nut free pesto or swap in a herby vinaigrette. Vegan cheese fits perfectly and you can ditch the feta for a lighter mix. No arugula? Baby spinach saves the day.
How to Serve
Top it on greens for a filling lunch, bring boxes to the park, or serve alongside grilled meats for a relaxed summer dinner. It’s easy to layer in jars for meal prep or toss in lunchboxes for work or school too.
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Backstory and Inspiration
Orzo might sound Italian, but folks all over the Med love tossing it in all kinds of salads. When you pile on pesto, feta, and fresh lemon, you get that punchy, sunshiny flavor of Italian and Greek kitchens. Somehow it always feels both modern and old-school at the same time, no matter the month.
Frequently Asked Questions
- → Is it okay to swap orzo for another pasta type?
Absolutely, just grab any pasta you love or go with gluten-free if you need to. The results will be just as tasty and still have that chewy bite.
- → Can vegans eat this dish?
Yep, just switch to plant-based pesto and vegan feta. Double check all your ingredients if you want to keep everything totally dairy-free.
- → How do I keep leftovers fresh?
Stick any extras in a sealed container and keep in the fridge for up to five days. Give it a toss before digging in again.
- → Is it alright to make this ahead?
For sure! Whip it up early and chill it in the fridge. Really handy for meal prep or if you need a grab-and-go option.
- → Should I soak the sun-dried tomatoes first?
If yours are dry and tough, toss them into warm water for a few minutes. Drain ‘em and pat dry, then add them in.
- → What’s the best way to serve—chilled or warm?
You can enjoy it cool or just let it hang out at room temp. Both ways taste great, so go with what sounds good.