You’re in for a treat with this Sun Dried Tomato Orzo Salad! It’s packed with lots of tasty ingredients and gets your taste buds singing. Plus, it’s super easy to whip up, making it a fantastic option for lunch or dinner.
This recipe solves rushed weeknight meals, offers a light, protein-packed option for hot or cold dishes, and helps minimize kitchen waste with simple pantry ingredients.
Sometimes, I find myself staring at the fridge, wondering what to throw together in a hurry. This recipe takes away that stress, letting me create something fresh and filling in less than 30 minutes. No more boring meals for me!
What I love about this salad is that it’s not just flavorful; it’s also quick to prepare. With just 15 minutes of prep and 10 minutes of cooking, you can have a vibrant dish ready to enjoy. Plus, it’s easy to add in any extra veggies or proteins you might have lying around.
If you love salads that are full of flavor, this one’s for you! If you want another delicious twist, check out my Pasta Salad with Sun Dried Tomatoes and Chicken.
Why You Will Love This Recipe
- Rich Flavor : The sun-dried tomatoes add a savory depth that’s hard to resist, while the tangy dressing just ties everything together beautifully.
- Crisp and Fresh : Fresh arugula gives the salad a peppery crunch that balances the creaminess, making each bite interesting and satisfying.
- Quick Prep Time : You can whip this salad up in under 30 minutes, making it a great choice for busy weeknights or last-minute meals.
- Great for Storage : This salad holds up well in the fridge for a few days, without losing its flavor. Just keep the greens separate until you’re ready to eat.
Flavorful Sun-Dried Tomato Orzo Salad
- Prep Time: 15 minutes
- Cool Time:
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Salad
- Diet: Vegetarian
Description
A delicious Sun Dried Tomato Orzo Salad that is refreshing and perfect for a vegetarian meal.
Ingredients
- 16 oz orzo pasta, cooked, drained and rinsed
- 8 oz sun-dried tomatoes in oil, chopped
- 4 oz baby arugula
- 1 lemon, juice only
- 1 clove garlic, minced
- 1/3 cup walnuts, chopped
- 4 oz Parmesan cheese, shredded
- Salt and pepper to taste
- 1 cup reserved pasta water
- Olive oil for drizzling
- Fresh herbs as desired (such as basil or parsley)
Instructions
- Cook the Orzo: Start by boiling water in a large pot and add in the orzo. It is ready when it is slightly tender yet firm with a slight bite. Be careful not to overcook it, as it can turn sticky.
- Rinse & Cool Down: Once the orzo is done, give it a good rinse under cold water. This stops the cooking process and helps prevent stickiness. It should feel firm and cool to the touch. Skipping this step could leave you with clumpy pasta.
- Mix in Veggies: In a large bowl, combine the chopped sun-dried tomatoes, olives, and bell peppers. The colors should pop, and you will notice a lovely aroma from the tomatoes. Ensure the bowl is large enough to mix everything without making a mess.
- Add Seasoning & Dressing: Pour in the lemon juice and olive oil, then sprinkle with herbs and seasoning. Fresh herbs and zesty lemon immediately brighten up the dish. Use caution with salt, as too much can overwhelm the other flavors.
- Toss in Orzo: Gently fold the cooled orzo into the veggie mix. Ensure everything blends without mashing the ingredients, keeping the sun-dried tomatoes intact. Avoid overmixing to prevent a mushy salad.
- Incorporate the Arugula: Just before serving, gently fold in the arugula to maintain its vibrant color and fresh texture. If mixed in too early, it may wilt and lose its crunch.
- Serve & Enjoy!: Serve the salad in bowls and enjoy. If the salad feels dry, gradually add reserved pasta water to help achieve your desired consistency without overwhelming the dish.
Notes
- Storage Tips: Leftover pasta salad will keep well for 4-5 days in the refrigerator. If storing for more than 24 hours, leave out the arugula until you are ready to serve to prevent wilting.
- Expert Tips: If the orzo feels sticky, a light toss with olive oil will help separate the pieces. Adjust seasoning with salt, pepper, or lemon juice if the salad tastes bland. For best results, cool the cooked orzo so it does not become mushy.
- Reheating Instructions: For best flavor, serve chilled. If you prefer to warm it, gently heat on the stove with a little drizzle of olive oil over low heat until warmed through for about 5 minutes.
- Serving Suggestions: Serve with grilled chicken for added protein or pair with crusty bread to soak up flavors. Enjoy chilled as a refreshing meal.
- Recipe Variations: Add roasted vegetables for texture or mix in chickpeas for added protein and fiber. For a nut-free option, swap walnuts for sunflower seeds.
- Ingredient Notes: Choose jarred sun-dried tomatoes packed in oil for the best flavor. If you do not have walnuts, pine nuts or almonds work well as substitutes. For a vegan version, use vegan Parmesan or nutritional yeast instead of cheese.
Nutrition
- Calories: 488
- Sugar: 3g
- Sodium: 414mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 69g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 13mg
Recipe Tips
- If orzo feels sticky, a light toss with olive oil will help separate the pieces and improve texture before you serve.
- When the salad tastes bland, adding a pinch of salt, a sprinkle of pepper, or a splash of lemon juice can brighten the flavors.
- If you plan to store this salad for more than a couple of days, leaving out the arugula until serving will keep it fresh and crisp.
- For best results, cooling the cooked orzo under cold water halts the cooking process and prevents it from becoming mushy.
- When the salad seems dry, gradually adding reserved pasta water can help achieve your desired consistency without overwhelming the dish.
Serving Suggestions
Pair this sun-dried tomato orzo salad with grilled chicken for a protein boost. For a satisfying meal, include crusty bread to soak up the flavors.
This orzo salad works well in meal prep for easy lunches throughout the week. It’s also a great option for summer picnics and barbecues.
Add a drizzle of balsamic glaze to enhance the salad’s taste. A sprinkle of fresh herbs like basil can give it a fresh finish.
Recipe variations
- You can use quinoa instead of orzo for a gluten-free option that adds a unique texture to your dish.
- Add 1 teaspoon of red pepper flakes for a bit of heat or 1 tablespoon of fresh basil for a herby flavor boost.
- Either replace sun-dried tomatoes with roasted red peppers for a milder taste or use kalamata olives for a briny kick.
- If you’re making this for a larger group, consider scaling the recipe to 32 oz. of orzo and doubling the remaining ingredients.
Save This Recipe!
How to Store?
To keep your sun-dried tomato orzo salad fresh, follow these storage tips:
Room Temperature: Store orzo salad in an airtight container at room temperature for up to 24 hours. Remove arugula before storing.
Refrigeration: Place salad in an airtight container in the refrigerator for up to 5 days. Store arugula separately to prevent wilting.
Freezing: Wrap the salad tightly in plastic wrap and place in a freezer bag. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
Other Recipes You’ll Love
- Grilled Chicken Bruschetta Pasta Salad
- Classic Chicken Pasta Salad
- Mediterranean Chicken Pasta Salad
- Italian Pasta Salad With Chicken
If you enjoyed this Sun Dried Tomato Orzo Salad or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
