Easy Pesto Orzo Salad
This pesto orzo salad couldn't be easier to make. Vibrant cherry tomatoes, fresh cucumbers and protein packed chickpeas mingle with olives and feta cheese. Toss it all in an easy to make pesto for the simplest, most flavor packed salad EVER.
Ingredients
- 8 ounces orzo pasta
- 1 cup cucumber finely chopped
- 1 cup cherry tomatoes cut in half
- 15 ounce can chickpeas drained and washed
- ½ cup black olives
- ½ cup vegan feta
Pesto Salad Dressing
- 1½ cup basil leaves packed
- 2 garlic cloves peeled and chopped
- ½ cup olive oil extra virgin
- 2 tablespoons pine nuts
- 2 tablespoons lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Cook the orzo according to the instructions on the packet. You want the orzo to be al dente (with a little bit of bite), which should take about 5-6 minutes. Drain in a fine mesh sieve and rinse with cool water.
- While the orzo is cooking, prepare the pesto salad dressing by blending the ingredients in a blender or food processor.
- In a large bowl add the cooked orzo, cucumber, cherry tomatoes, chickpeas and black olives. Drizzle the pesto dressing over the orzo salad and toss to combine.
- Sprinkle with the vegan feta and serve.
Notes
- Please note that orzo is not gluten free.
- Store leftovers in the fridge for up to 4 days in an airtight container.
Nutrition
Calories: 743kcalCarbohydrates: 80gProtein: 19gFat: 40gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 23gSodium: 711mgPotassium: 641mgFiber: 12gSugar: 9gVitamin A: 779IUVitamin C: 16mgCalcium: 112mgIron: 5mg
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