Pin it
This sunny orzo pesto bowl is my pick for quick lunches when it's warm or for easy breezy dinners. Loaded up with salty feta, juicy sun dried tomatoes, crisp cucumbers, herby pesto, and a splash of chickpeas for a little protein, it comes together no sweat and feels pretty special. Try it once and I bet you'll double it every time picnic plans pop up.
First pulled this together for an impromptu lunch outside and now it’s everyone’s top pick when the sun’s out. The flavors are bright and so satisfying you’ll actually want leftovers.
Tasty Ingredients
- Parsley: chop it fresh so you get loads of herby flavor
- Pesto: snag some from the fridge section or make your own for a big basil punch
- Lemon juice: go for a fresh, super juicy lemon for zippy tang
- Feta cheese: creamy regular or swap for a dairy free block if you want a plant-based twist
- Chickpeas: rinse and drain them to add an easy hit of plant protein
- Arugula: toss in baby greens for a nice peppery touch and color
- Sun dried tomatoes: grab ones packed in oil for big flavor, use a little of their oil for a bonus kick
- Cucumber: dice it small for cool crunch
- Orzo pasta: pick a quality one or use gluten free for a classic chewy bite
- Salt and pepper to taste: be sure to try as you go, season until you’re happy
- Extra virgin olive oil: use your most fragrant or spicy oil for best results—it helps everything mingle
Easy Steps to Make It
- Chill and Enjoy:
- Let the whole salad cool in your fridge about an hour to let the flavors blend perfectly. Dish it up right away if you can’t wait. This keeps well in the fridge for days.
- Adjust the Taste:
- Add a good shake of salt and a few cracks of pepper. Give it a try. More lemon for tang? More cheese or pesto for extra oomph? Change it up as you like.
- Mix It Up:
- In a really big bowl, stir together your chilled orzo, pesto, olive oil, sun dried tomatoes, cucumber, chickpeas, feta, arugula, parsley, and fresh lemon juice. Fold it gently so all the pieces get coated.
- Get Your Veg and Beans Ready:
- While orzo cooks, chop cucumbers into bite sized bits. Slice up your parsley fine so it spreads everywhere. Rinse canned chickpeas and drain them, then set the veggies and beans aside.
- Cook the Pasta:
- Fill a pot with water, salt it like the sea, then bring it to a strong bubble and cook orzo till just barely done, about eight minutes. Drain in a colander and rinse under cool water to stop the cooking. Shake off extra moisture so your flavors stay punchy.
Pin it
Sun dried tomatoes steal the show every time. Their sweet punchy flavor makes this bowl next-level good. My sister and I tossed our first batch with her homemade pesto and, honestly, it disappeared in one meal.
Storing Your Salad
Pop this into an airtight container and stick it in the fridge for five days and it stays fresh. If you find it getting a bit dry, just stir in a splash of olive oil or a quick squeeze of lemon juice. Skip the freezer—the pasta goes soft and herbs lose their brightness.
Swapping Stuff In and Out
No orzo? Try little pasta shapes like penne or farfalle. Got a nut allergy? Pick up nut free pesto or make a lemony basil vinaigrette instead. Use dairy free feta or ditch cheese if you want a lighter version. Baby spinach fits right in if arugula is missing.
Fun Ways to Serve
Top some mixed greens with it for a meal, bring it out for a picnic, or dig in with grilled skewers at a party spread. Pack it into jars for meal prep or toss it in lunch boxes for school or work later.
Pin it
Behind the Dish
Orzo looks Italian but is a superstar in all kinds of Mediterranean salads for its soft, chewy bite. This dish takes cues from both Italian and Greek kitchens with basil pesto, tangy feta, and fresh lemon shining through. It’s a modern mashup that you’ll come back to any time of year.
Frequently Asked Questions
- → Is it fine to use a different pasta instead of orzo?
Totally! Pick any pasta you like. Gluten free options work too and will taste just as good.
- → Could I keep this dish vegan?
Just grab dairy-free pesto and a vegan feta alternative. Always double check your labels to keep things plant-based.
- → How do I keep leftovers fresh?
Pop your salad into a tight-sealing container, pop it in the fridge, and it'll stay tasty for up to five days. Give it a stir before you eat.
- → Can I prep this the day before?
For sure! Make it ahead, chill it, and you’re good to go for meal prep or bring-alongs.
- → Should I soak dry sun dried tomatoes first?
Dry-packed ones need a soak. Cover in warm water for about five minutes, drain, and dab dry before mixing in.
- → Is this salad best cold or warm?
Either! Enjoy straight from the fridge or let it sit out a bit—both ways turn out great.