Orzo Salad with Pesto, Feta, and Chickpeas
Method
- Cook the pasta: Cook the orzo in lightly salted water according to the package instructions until al dente. Drain and briefly rinse under cold water to stop the cooking.
- Prepare the vegetables: While the pasta is cooking, dice the cucumber and cut the sun-dried tomatoes into thin strips.
- Mix the salad: In a large bowl, combine the cooled orzo and chickpeas. Add the pesto and toss well to coat the pasta.
- Add the remaining ingredients: Gently fold in the cucumber, sun-dried tomatoes (and a little of the oil, if using), feta, and rocket.
- Season: Squeeze the lemon juice over the salad and season with salt and pepper to taste.
- Serve: Serve the salad cold, topped with toasted pine nuts.
Ingredients
170 g orzo pasta
3 tbsp pesto
½ cucumber, diced
80 g sun-dried tomatoes in oil, cut into strips (optional: use 1 tbsp of the oil for extra flavour)
50 g feta
25 g rocket (arugula)
160 g chickpeas, drained and rinsed
25 g pine nuts, toasted
Zest and juice of ½ lemon
Salt and pepper, to taste
What you will need
What you will need