Description
A delicious Sun Dried Tomato Orzo Salad that is refreshing and perfect for a vegetarian meal.
Ingredients
Scale
- 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