Pesto, Orzo Salad with Sundried Tomatoes and Chickpeas

This Mediterranean-inspired pasta salad is super simple to put together and full of flavour and different textures for a wholesome, satisfying salad!

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Prepare the entire salad, excluding the cos (store in an airtight container in the fridge and add the cos just before serving).

  • This dish is on the lighter side so we recommend serving it alongside a protein of your choice. It works well with our Balsamic and Sun-dried Tomato Roasted Chicken Thighs or some leftover roasted chicken, smoked salmon or alongside some BBQ’d meat. 
  • You can use store-bought pesto or make your own – here is our go-to recipe.

 

Vegetables

  • Swap out the cos for rocket or baby spinach. 

 

Other

  • Swap out the feta for goat cheese or parmesan. 
Ingredients
  • 1 cup orzo
  • 100g pesto 
  • 400g tin chickpeas (rinsed and drained)
  • ½ cucumber (diced)
  • 1 head petite cos (finely sliced) 
  • 4 sun-dried tomatoes (finely chopped)
  • 100g feta (crumbled)* optional
Method
  1. Cook the orzo, as per the packet instructions. Once cooked, drain well, drizzle over a little olive oil and set aside to cool.

  2. Once the orzo has cooled add it to a large salad bowl with the pesto and mix well to combine.

  3. Toss through the chickpeas cucumber, cucumber, sun-dried tomatoes, cos and feta (optional).
Variations

Vegetables

  • Swap out the cos for rocket or baby spinach. 

 

Other

  • Swap out the feta for goat cheese or parmesan. 

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