Description
This pesto orzo pasta salad is a colorful side dish that everyone will be reaching for at your next cookout! Tender orzo, crisp fresh vegetables, hearty chickpeas, peppery arugula and homemade basil pesto come together in a vibrant salad that is packed with flavor and texture. It's easy to make, perfect for meal prep, and just as delicious served alongside burgers and grilled veggies as it is enjoyed for lunch on its own!
Ingredients
- 8 ounces gluten-free orzo
- 1 can garbanzo beans, drained and rinsed
- 1/2 red onion, diced
- 3 small bell peppers, finely diced
- 2 cups cherry tomatoes, halved
- 1 batch pesto
- 5 ounces arugula, chopped
- optional garnish: pine nuts, fresh basil leaves, crumbled vegan feta
Instructions
- Bring a large pot of generously salted water to a boil. Cook the gluten-free orzo according to the package directions (I use this brand and cook for about 30 minutes). Drain, rinse under cold water to stop the cooking process, and allow to cool completely.
- While the orzo cooks, prepare the pesto according to the recipe instructions. It should be runny and pourable, not thick and spoonable. Add oil, water and/or lemon juice if needed to thin it out.
- In a large mixing bowl, combine the cooled orzo, chickpeas, diced red onion, diced bell peppers, cherry tomatoes and chopped arugula.
- Pour the pesto over the salad and toss until everything is evenly coated. If needed, add an extra drizzle of olive oil or a squeeze of fresh lemon juice to loosen the pesto and help it coat the ingredients evenly.
- Taste and season with additional salt as needed.
- Transfer to a serving bowl and garnish with toasted pine nuts, fresh basil leaves, and crumbled vegan feta, if desired.
- Serve immediately or refrigerate for 30 minutes to allow the flavors to meld before serving.
Notes
To save time, dice the veggies and prepare the pesto while the orzo cooks. I love to use this veggie chopper for the onions and bell peppers - it saves so much time.
Leftovers keep well in an airtight container in the refrigerator for up to 4 days. If the salad dries out after chilling, stir in a small drizzle of olive oil or an extra spoonful of pesto before serving.
- Prep Time: 10
- Cook Time: 30
- Category: Entree or Lunch, Side Dish