Pesto Orzo Salad

Hearty Pesto Orzo Salad is made with just a handful of ingredients, yet is bursting with fresh flavor. Ready in 25 minutes! Gluten-free, Oil-Free, and Nut-Free options.

Course Salad

Cuisine American, Italian

Diet Gluten Free, Vegan, Vegetarian

Method Stovetop

Prep Time 15

Cook Time 10

Total Time 25

Servings people

Calories 554kcal

Author Caitlin Shoemaker

Ingredients

8 ounces dry orzo
1 tablespoon kosher salt plus more to taste
1/2 cup Nut-Free Pesto or Arugula Pesto, or store-bought
3 tablespoons red wine vinegar or lemon juice
10 ounces cherry or grape tomatoes
1 15.5 ounce can chickpeas drained and rinsed
1/2 cup fresh basil chopped
1/2 cup vegan feta (optional)
1/4 cup pine nuts toasted
2 ounces fresh arugula or baby spinach

US Customary - Metric

Instructions

Cook the Orzo: Bring a large pot of water to a boil and add 1 tablespoon of salt. Add the orzo and cook until al dente, according to package instructions. Drain the orzo and rinse with cold water, until the orzo itself comes to room temperature.
Make the Dressing: Whisk the pesto and vinegar together in the base of a large bowl until a smooth texture forms.
Mix: Add the orzo, tomatoes, and chickpeas to the bowl and mix until evenly combined. Add the basil, feta (optional), pine nuts, and arugula. Gently fold into the salad. Season with additional salt to taste, if necessary.
Serve: Serve immediately, or chill in the fridge for 15 minutes before serving. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

Notes

Gluten-Free: Use gluten-free orzo, or replace with 8 ounces (225 g) of your favorite gluten-free pasta
Oil-Free: Use my Avocado Pesto from this recipe instead!

Nutrition