Pesto and Orzo Salad

5 from 1 vote

This easy pesto and orzo salad is flavorful and filling. Packed with protein and fiber, it makes the perfect balanced lunch or meal prep.

Prep Time5

Cook Time25

Total Time30

Course: Lunch, Salad

Cuisine: American, Mediterranean

Keyword: Healthy, Meal Prep, Pasta Salad

Servings: servings

Heat a large pan to medium and add sausage. Use a spatula to crumble and brown, stirring occasionally. When it's fully browned with no pink remaining, transfer to a large mixing bowl. Leave it to cool for 10-minutes.
In a new pot, cook orzo in salted water according to package directions. Once it's al dente, drain and immediately rinse under cold water to prevent the noodles from sticking together. Transfer to the mixing bowl with cooled sausage.
To the same bowl, add chickpeas, arugula, tomatoes, parmesan, pesto, almonds, sun dried tomatoes, lemon juice, salt, and black pepper. Toss until combined. Taste, and adjust lemon juice and/or salt as desired.
Transfer to bowls to serve, or store for later in the fridge. Your pesto and orzo salad will stay good for up to four days.

I recommend using a refrigerated pesto instead of a shelf-stable option -- it will taste much more fresh and bright!
Use chicken or turkey sausage for more protein and less fat/calories.
Substitute almonds for any chopped nuts or seeds like pistachios, cashews, or sunflower seeds. Use dry roasted for extra flavor.
You could also top with a drizzle of balsamic glaze or a pinch of red pepper flakes.
Nutrition facts calculated with chicken sausage.