Pesto Orzo Salad with Sundried Tomatoes
This Pesto Orzo Salad with Sundried Tomatoes combines tender pasta, creamy feta, and fresh arugula for the perfect make-ahead lunch or BBQ side dish.
You know that moment when you open your fridge and realize you need something fresh, filling, and ready now? Last summer, right before our Fourth of July cookout, I threw together this Pesto Orzo Salad with Sundried Tomatoes in a panic—and it turned out to be the star of the whole spread.
Everyone kept asking for the recipe, and I had to admit it was basically just tossing my favorite pantry staples into a bowl.
This basil pesto orzo is one of those rare recipes that feels fancy but comes together in about 20 minutes. The orzo pasta stays tender and absorbs all that herby pesto goodness, while the sun-dried tomatoes add little bursts of tangy sweetness. Crisp cucumber, creamy feta, and peppery arugula make every bite feel like a celebration.
Whether you’re meal prepping for the week or bringing a salad for BBQ parties, this one checks all the boxes. It’s fresh, colorful, protein-packed from the chickpeas, and travels beautifully to potlucks or picnics. What’s not to love?
Table of Contents
Pesto Orzo Salad with Sundried Tomatoes
Equipment
- Large pot
- Colander
- Large mixing bowl
- Cutting board
- Chef’s knife
Ingredients
- 6 oz orzo pasta 1 cup uncooked, can substitute for gluten-free pasta
- 3 tbsp pesto heaping, dairy-free if vegan
- 1 tbsp extra virgin olive oil
- ½ cucumber diced
- ⅓ cup sun-dried tomatoes julienne, in oil – can add a tbsp of the sundried tomato oil for more flavor
- â…“ cup feta cheese dairy-free if vegan
- 1 cup arugula
- 1 cup chickpeas drained and rinsed
- 2-3 tbsp fresh parsley chopped
- ½ lemon juiced
- salt and pepper to taste
Instructions
- Start by cooking your orzo according to package instructions. You want it al dente—tender but still with a slight bite—because overcooked orzo turns mushy and won’t hold up well in this salad. Keep an eye on it during the last minute or two of cooking.
- While your orzo is bubbling away, dice up your cucumber into small, even pieces and chop your fresh parsley. This is a great time to drain and rinse your chickpeas, too, so everything’s ready when the pasta finishes.
- Once your orzo is perfectly cooked, drain it and immediately rinse under cold water to stop the cooking process. This keeps the pasta from clumping together and helps it stay as separate and fluffy as freshly fallen snow.
- In a large mixing bowl, combine the cooled orzo with pesto, olive oil, diced cucumber, sun-dried tomatoes, chickpeas, feta, chopped parsley, arugula, and fresh lemon juice. Use a gentle folding motion to mix everything until well combined, being careful not to smash the feta or bruise the arugula.
- Taste your Pesto Orzo Salad with Sundried Tomatoes and season with salt and pepper as needed. Some pestos are saltier than others, and the feta adds its own tang, so adjust to your preference. Serve right away at room temperature, or chill in the fridge for an hour for a cooler, more refreshing version.
Notes
Pesto Orzo Salad with Sundried Tomatoes Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Orzo pasta | 6 oz (1 cup uncooked) | Can substitute gluten-free pasta |
| Pesto | 3 heaping tbsp | Dairy-free if vegan |
| Extra virgin olive oil | 1 tbsp | For richness and shine |
| Cucumber | 1/2, diced | Adds crisp freshness |
| Sun-dried tomatoes | 1/3 cup, julienne in oil | Can add 1 tbsp of the oil for more flavor |
| Feta cheese | 1/3 cup | Dairy-free if vegan |
| Arugula | 1 cup | Fresh and peppery |
| Chickpeas | 1 cup, drained and rinsed | Protein boost |
| Fresh parsley | 2-3 tbsp, chopped | Bright herbal note |
| Lemon | 1/2, juiced | Brightens everything |
| Salt and pepper | To taste | Season as you go |
Instructions
Step 1: Start by cooking your orzo according to package instructions. You want it al dente—tender but still with a slight bite—because overcooked orzo turns mushy and won’t hold up well in this salad. Keep an eye on it during the last minute or two of cooking.
Step 2: While your orzo is bubbling away, dice up your cucumber into small, even pieces and chop your fresh parsley. This is a great time to drain and rinse your chickpeas, too, so everything’s ready when the pasta finishes.
Step 3: Once your orzo is perfectly cooked, drain it and immediately rinse under cold water to stop the cooking process. This keeps the pasta from clumping together and helps it stay as separate and fluffy as freshly fallen snow.
Step 4: In a large mixing bowl, combine the cooled orzo with pesto, olive oil, diced cucumber, sun-dried tomatoes, chickpeas, feta, chopped parsley, arugula, and fresh lemon juice. Use a gentle folding motion to mix everything until well combined, being careful not to smash the feta or bruise the arugula.
Step 5: Taste your Pesto Orzo Salad with Sundried Tomatoes and season with salt and pepper as needed. Some pestos are saltier than others, and the feta adds its own tang, so adjust to your preference. Serve right away at room temperature, or chill in the fridge for an hour for a cooler, more refreshing version.
Substitutions
Pasta Options: If you can’t find orzo or need a gluten-free option, small pasta shapes like ditalini, small shells, or even quinoa work beautifully here. Just cook according to package directions and cool before mixing. Rice-based orzo is widely available now and mimics the texture perfectly.
Pesto Alternatives: Store-bought pesto is convenient, but homemade pesto takes this top salads recipe to the next level. You can also swap in sun-dried tomato pesto for a deeper, richer flavor, or try a dairy-free version if you’re keeping things vegan.
Cheese Swaps: No feta? Crumbled goat cheese, shredded mozzarella, or even cubed sharp cheddar work well. For a dairy-free Christmas orzo salad, use plant-based feta or simply add more chickpeas and a handful of toasted pine nuts for creaminess and richness.
Veggie Mix-Ins: Feel free to swap the cucumber for diced bell peppers, cherry tomatoes, or blanched green beans. Roasted red peppers from a jar also add a lovely smoky sweetness that pairs perfectly with the basil pesto orzo.
Protein Boost: While chickpeas add plant-based protein, you can toss in grilled chicken, shrimp, or white beans if you want even more staying power. Leftover rotisserie chicken shredded into bite-sized pieces works great for meal prep.
Troubleshooting
Dry or Clumpy Orzo: If your pasta seems dry after mixing, drizzle in an extra tablespoon of olive oil or a splash of the sun-dried tomato oil. The orzo absorbs liquid as it sits, so don’t be afraid to add moisture. A squeeze of fresh lemon juice also helps loosen things up.
Bland Flavor: This usually means you need more acid, salt, or pesto. Taste as you go and adjust with extra lemon juice, a pinch of flaky sea salt, or another spoonful of pesto. Fresh herbs like basil or additional parsley can also brighten the flavor profile instantly.
Soggy Greens: Arugula wilts quickly once dressed, especially if your salad sits for a while. To keep this salad for BBQ parties looking fresh, store the arugula separately and toss it in just before serving. This trick works perfectly for make-ahead situations.
Watery Salad: Cucumbers release water over time, which can make your salad soupy. If prepping ahead, either seed your cucumbers first or add them right before serving. You can also pat diced cucumbers dry with a paper towel before mixing.
Storage and Meal Prep
Store your Pesto Orzo Salad with Sundried Tomatoes in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen and meld together beautifully overnight, making this an ideal make-ahead lunch option. Just give it a quick stir and taste before serving—you might want to brighten it with a squeeze of fresh lemon.
For meal prep, portion the salad into individual containers for easy grab-and-go lunches throughout the week. Keep the arugula separate and add it fresh each day to maintain that crisp, peppery bite. This basil pesto orzo tastes delicious cold, at room temperature, or even slightly warmed in the microwave for 30 seconds.
Serving Suggestions
This Pesto Orzo Salad with Sundried Tomatoes shines as a standalone lunch, but it’s also the perfect side dish for grilled meats, fish, or veggie burgers. Serve it alongside our kale caesar pasta salad for a stunning salad spread at your next gathering. The bright, herby flavors pair beautifully with smoky BBQ chicken or grilled salmon.
For a complete meal, add a protein like grilled shrimp or sliced steak right on top. This salad also works wonderfully as part of a Mediterranean-inspired mezze platter with hummus, pita, olives, and fresh vegetables. It’s hearty enough to satisfy but light enough that you won’t feel weighed down on a hot summer day.
Variations
Kid-Friendly Version: If your little ones aren’t fans of arugula or sun-dried tomatoes, swap in baby spinach and halved cherry tomatoes instead. You can also use mild cheddar instead of feta and add some sweet corn kernels for a pop of color and natural sweetness. Most kids love the fun rice-like shape of orzo, so this becomes a sneaky way to get them eating salad.
Vegan Christmas Orzo Salad: Well, making this completely plant-based is easier than you’d think! Use dairy-free pesto and vegan feta, which melts beautifully into the warm orzo. Add extra chickpeas or white beans for protein, and finish with a drizzle of high-quality olive oil and fresh cracked pepper for richness.
Mediterranean Twist: Transform this into a Greek-inspired feast by adding Kalamata olives, diced red onion, and extra feta. Swap the pesto for a lemon-herb vinaigrette and add fresh dill or oregano. Check out our roast pumpkin spinach and feta salad for more Mediterranean flavor inspiration.
Fall-Inspired Version: For a cozy autumn take on this top salads recipe, add roasted butternut squash, dried cranberries, and toasted pecans. Swap the arugula for baby kale and use a sage-walnut pesto instead of basil. Our sweet potato kale salad uses similar warming flavors if you’re craving that seasonal vibe.
Extra Protein Power: Double the chickpeas and add a handful of toasted pumpkin seeds or sunflower seeds for crunch. You can also mix in cubed mozzarella or add hard-boiled eggs for an even more filling salad that works as a complete meal.
Pesto Orzo Salad with Sundried Tomatoes FAQs
Can I make this Pesto Orzo Salad with Sundried Tomatoes ahead of time?
Absolutely! This salad actually benefits from sitting in the fridge for a few hours or overnight as the flavors meld together beautifully. Just store the arugula separately and fold it in right before serving to keep it fresh and crisp.
How do I prevent my orzo from getting mushy?
The key is cooking your orzo just until al dente and then immediately rinsing it under cold water to stop the cooking process. Tossing it with a bit of olive oil right after draining also helps keep the grains separate and prevents that gummy texture.
What’s the best way to store sun-dried tomatoes?
Sun-dried tomatoes packed in oil should be kept in the refrigerator after opening and will last for several months. Always use a clean utensil when scooping them out to prevent contamination. The flavorful oil they’re packed in is perfect for drizzling over your salad or using in homemade vinaigrette techniques.
Why does my salad taste bland?
Pasta salads need more seasoning than you’d think because the orzo absorbs so much flavor. Make sure you’re tasting and adjusting with salt, pepper, lemon juice, and extra pesto as needed. Adding a pinch of red pepper flakes or a splash of the sun-dried tomato oil can also boost the flavor significantly.
Can I use dried herbs instead of fresh parsley?
Fresh parsley really makes a difference in brightening this salad, but in a pinch, you can use 1 tablespoon of dried parsley or dried basil. Fresh herbs provide that vibrant, garden-fresh flavor that dried versions just can’t quite match, though. Isn’t it amazing how much difference a handful of fresh herbs can make?
Is this salad gluten-free?
It can be! Simply swap regular orzo for a gluten-free version made from rice, corn, or chickpea flour. Most grocery stores carry gluten-free orzo now, and it cooks up just as tender and delicious as the traditional wheat-based version.
