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.