If you’re looking for a refreshing dish, this Sun Dried Tomato Orzo Salad is just the thing. It brings a burst of flavor that’s both savory and tangy, making it a wonderful addition to any meal.
This recipe addresses overcooked orzo, poorly blending dried tomatoes, and wilting arugula by providing specific preparation and serving tips.
As someone who deals with diabetes, finding recipes that are both tasty and healthy can be tricky sometimes. This salad solves that problem by keeping things light yet filling, so I never feel deprived. Plus, it’s a great way to make sure I have a balanced meal ready to go.
Cooking it doesn’t take long at all. You can whip up this vibrant salad in about 30 minutes, which includes 10 minutes of cooking and just 15 minutes of prep. It’s nice to have a hearty dish on hand that lasts for days in the fridge.
If you love salads but want something different, give this a try! If you’re curious about another tasty salad recipe, check out my Vegan Sesame Miso Noodle Salad.
Why You Will Love This Recipe
- Flavor Bomb , The sun-dried tomatoes add a tangy and savory punch that really brightens up the dish, making every bite enjoyable.
- Great Texture , Cooking the orzo just right gives it a nice bite, while the other ingredients add freshness and a bit of nutty flavor.
- Meal Prep Friendly , This salad is a breeze to whip up and stores well for days, so it’s perfect for quick lunches or snacks throughout the week.
- Customizable , You can switch up the ingredients easily depending on what you have on hand, making it a fun way to clean out the fridge.
Ingredient Notes
- Orzo pasta: This tiny pasta shape is the base of your salad, soaking up all those tasty flavors. Go for a simple, quick-cook variety that won’t get mushy!
- Sun-dried tomatoes in oil: These add a punchy, rich taste. I love using ones packed in oil to keep things moist, plus they’re easier to chop!
- Lemon juice: A squeeze of fresh lemon brightens everything up and adds that zesty kick. Make sure you’re using fresh lemons for the best zing!
- Parmesan cheese: Grated or shredded, Parmesan brings a nice nutty flavor to the mix. Freshly grated is always better, but the pre-packaged stuff works too!
- Baby arugula: This leafy green adds a peppery freshness! If you can’t find arugula, peas or herbs can step in and still keep it light and tasty.
Keep scrolling to the recipe card below for the full printable recipe!
Recipe Tips
- If orzo is mushy, aim to cook it until al dente, then rinse under cold water to stop the cooking process.
- When the pasta salad feels dry, add the reserved pasta water little by little until you reach your preferred consistency.
- For a smoother pesto blend, use jarred sun-dried tomatoes packed in oil, as they integrate more easily.
- If you plan to store salad for over a day, skip adding arugula until you’re ready to serve to prevent wilting.
- When making the salad, using oil-packed sun-dried tomatoes will enhance the flavor and keep the salad vibrant.
Serving Suggestions
- Serve this orzo pasta salad alongside grilled meats or crusty bread with a garden salad. This dish complements summer barbecues, potlucks, and picnic gatherings as a side option.
- This salad can serve as a base for grilled chicken, seafood, or roasted vegetables. It can easily transform into a filling meal prep option or a light lunch for family and friends.
- Top with extra Parmesan for additional flavor and a more satisfying finish. A drizzle of balsamic glaze or a squeeze of lemon juice can provide a bright touch.
Storage Guidelines
- To keep your orzo pasta salad fresh, follow these storage tips:
- Refrigeration: Store salad in an airtight container in the refrigerator for up to 5 days. Keep arugula separate until serving.
- Freezing: Place orzo salad in a freezer bag, removing excess air, and freeze for up to 3 months. Thaw in the refrigerator overnight.
- Fresh Ingredients: Store extra arugula in a damp paper towel inside a plastic bag, keeping it fresh for up to 3 days.
Recipe Variations
- You can use quinoa instead of orzo pasta for a gluten-free option that adds a unique texture to the salad.
- Add 1 teaspoon of garlic powder and ½ teaspoon of red pepper flakes for an extra layer of flavor in your dressing.
- Either fresh spinach or kale can replace baby arugula, providing a different taste and style while maintaining nutrition.
- For a larger gathering, double the recipe by using 32 oz. orzo, 16 oz. sun-dried tomatoes, and 8 oz. Parmesan cheese.
Did you make this recipe? Scroll down to leave a star rating and review!
Sun-Dried Tomato Orzo Salad
This vibrant Salad features orzo pasta tossed with sun-dried tomatoes, garlic, walnuts, and Parmesan cheese, finished with a hint of lemon juice and arugula.
Equipment
- Food processor
Ingredients
- 16 oz orzo pasta cooked, drained and rinsed
- 1 cup reserved pasta water might not use all of it
- 8 oz sun-dried tomatoes in oil
- 1 lemon juice
- 1 clove garlic minced
- ⅓ cup walnuts chopped
- 4 oz Parmesan cheese shredded
- 4 oz baby arugula optional
- Salt to taste
- Pepper to taste
Instructions
- Start by tossing the cooked orzo pasta with the sun-dried tomatoes straight from the jar. Take time to blend them well to prevent clumps.
- Squeeze fresh lemon juice over the orzo mixture, allowing the bright citrus aroma to fill the kitchen.
- Introduce minced garlic and chopped walnuts, sprinkling them in and stirring gently. Avoid overpowering the dish with too much garlic.
- Fold in the shredded Parmesan cheese, letting it melt slightly into the warm orzo for a creamy finish and salty bite.
- Gently mix in the baby arugula and season with salt and pepper to taste, ensuring even distribution of flavors.
- If the salad seems dry, gradually add reserved pasta water until the desired creaminess is reached.
- Spoon the salad into bowls or onto plates, appreciating the colors before serving.
Notes
Leftover pasta salad will keep great for 4-5 days. If storing for more than 24 hours, leave out the arugula until you are ready to eat to prevent wilting.
If orzo is mushy, aim to cook it until al dente, then rinse under cold water to stop the cooking process.
When the pasta salad feels dry, add the reserved pasta water little by little until you reach your preferred consistency.
For a smoother pesto blend, use jarred sun-dried tomatoes packed in oil, as they integrate more easily.
Leave a Reply