Description
A delicious Mediterranean summer salad that is super easy to make and versatile, this Vegan Orzo Salad with Pesto is an obvious winner in our book.
Ingredients
Scale
- 1 cup (150 grams) uncooked orzo
- 3 tbsp green pesto
- 1/4 cup (30 grams) arugula, roughly chopped
- 15 cherry tomatoes, quartered
- 1 14 oz can (390 grams) artichoke hearts, drained and chopped
- 12 olives, quartered
- 1 14 oz (400 grams) canned chickpeas, drained and rinsed
- 1/2 lemon, juiced
- Pinch of black pepper
Instructions
- Bring a large pot of water to a boil.
- Cook the orzo as per the package instructions. We recommend taking 1 to 2 minutes off of the cooking time to make sure your pasta is cooked al dente. Drain and rinse with cold water.
- Add the drained orzo to a large bowl and add all of the remaining ingredients. Stir until well combined. Enjoy!
Notes
Nutritional facts are estimates. If you want to be sure about the nutritional facts, be sure to check your product labels.
- Prep Time: 5 min
- Cook Time: 10 min
- Category: Salad
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 665kcal
- Sugar: 12,4g
- Sodium: 1,8g
- Fat: 23,3g
- Saturated Fat: 3,8g
- Carbohydrates: 84,5g
- Fiber: 15,3g
- Protein: 22,7g