Description
This delicious Pesto Orzo Pasta Salad is packed with fresh veggies, chickpeas, and so much flavor. If you’re looking for a hearty side dish or filling lunch then you will love this recipe.
Ingredients
Scale
- 1 cup dry orzo
- 1/4 cup toasted pine nuts, plus more for garnish
- 2 cups arugula
- 1 – 15 oz can chickpeas, rinsed and drained
- 1 cup rainbow cherry tomatoes, halved
- 1/2 cup diced orange bell pepper
- 1/2 cup quartered English cucumber
- 1/2 cup marinated artichoke hearts, chopped
- 1/2 cup thinly sliced pepperoncini
- 2 tablespoons capers
- 1/3 cup thinly sliced red onion
- 1/4 cup fresh basil
- 1/3 cup crumbled feta cheese, plus more for garnish
- zest of one lemon
- 1/4 cup basil pesto, plus more for topping
- juice of one lemon
Instructions
- Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo and cook using the package directions until al dente. Drain, rinse with cold water, set aside, and let cool.
- Toast the Pine Nuts: Add the pine nuts to a small, dry skillet in a single layer. Heat the skillet to medium-low and cook the pine nuts until they become golden brown and smell toasty and nutty. Stir the pine nuts occasionally while cooking and keep a careful eye on them so they don’t burn. Once golden, remove the pine nuts from the skillet and set aside.
- Assemble the Salad: To a large mixing bowl, add the cooled and cooked orzo, arugula, chickpeas, halved tomatoes, bell pepper, cucumber, artichoke hearts, pepperoncini, capers, red onion, basil, toasted pine nuts, and feta cheese.
- Add the pesto and lemon juice to a small bowl and whisk together until well combined and then pour the pesto over the pasta salad.
- Toss until everything is well combined. Serve the pasta salad with an extra dollops of pesto and additional toasted pine nuts, enjoy!
