Pesto Orzo Salad with Sundried Tomatoes

CUISINE

American

SERVINGS

4 Servings

PESTO ORZO SALAD WITH SUNDRIED TOMATOES

INGREDIENTS
  • 6 oz orzo pasta = 1 cup uncooked
  • 2 heaping tbsp pesto
  • ½ cucumber diced
  • ⅓ cup sun-dried tomatoes julienne, in oil or softened
  • ⅓ cup feta
  • 1 cup arugula
  • 1 cup chickpeas drained and rinsed
  • 2-3 tablespoon parsley
  • ½ lemon juiced
  • salt and pepper to taste

INSTRUCTIONS

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