Orzo Pesto Pasta Salad
This Orzo Pesto Pasta Salad is an easy and delicious lunch or side dish for your next cookout! It is packed with artichokes, cherry tomatoes, and chickpeas and is tossed with pesto, which adds tons of flavor. And it only requires 30 minutes to make it!
Servings: 4 Servings
Calories: 476kcal
Cost: $4
Equipment
- 1 2-3 Quart Pot
- 1 Cutting Board
- 1 Chefs Knife
- 1 Fine Mesh Strainer
Ingredients
- 8 oz Orzo
- 15 oz Can of Chickpeas, drained and rinsed
- 14 oz Can of Artichoke Hearts, drained and rinsed, roughly chopped see note
- 1 ½ Cups Cherry Tomatoes, halved
- 4 Large Scallions, thinly sliced
- ½ Cup Feta Cheese see note
- ⅓ Cup Pesto
- 2 tablespoon Lemon Juice
- Kosher Salt and Black Pepper
Instructions
- Cook the orzo in a large pot of salted water according to package directions. Drain the pasta, the run it under cold water until it is no longer hot. It's okay if it's warm!8 oz Orzo
- In a large mixing bowl, combine the cooked orzo, chickpeas, chopped artichoke hearts, halved cherry tomatoes, sliced scallions and feta cheese.15 oz Can of Chickpeas, drained and rinsed, 14 oz Can of Artichoke Hearts, drained and rinsed, roughly chopped, 1 ½ Cups Cherry Tomatoes, halved, 4 Large Scallions, thinly sliced, ½ Cup Feta Cheese
- Then, add pesto, lemon juice, ½ teaspoon of kosher salt and black pepper to taste. Toss well to coat everything evenly in the pesto.⅓ Cup Pesto, 2 tablespoon Lemon Juice, Kosher Salt and Black Pepper
- Serve.
Notes
You can also use marinated artichoke hearts if you prefer!
I used Violife Vegan Feta.
Nutrition
Serving: 2Cups | Calories: 476kcal | Carbohydrates: 67g | Protein: 18g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 18mg | Sodium: 1083mg | Potassium: 490mg | Fiber: 9g | Sugar: 5g | Vitamin A: 1035IU | Vitamin C: 20mg | Calcium: 199mg | Iron: 3mg