Orzo Pesto Pasta Salad

Ingredients

• 500 g orzo pasta 
• 100 g sundried tomatoes, roughly chopped 
• 190 g plant-based green pesto 
• 1 x 400 g tin of chickpeas, drained and rinsed 
• 60 g fresh rocket 
• fresh basil and oregano (or any other preferred herbs) 
• lemon juice 
• salt and pepper, to taste 
• 200 g dairy-free feta, cubed (optional) 

Method

Cook the orzo as per the packet instructions. Meanwhile, roughly chop the sundried tomatoes, and drain and rinse the chickpeas. 

Once the orzo has cooked, drain and leave it to cool. 

In a large mixing bowl, combine the orzo with the rest of the ingredients and season to taste. Add extra herbs, plant-based protein or vegetables according to taste.   

Eat straight away or keep refrigerated for up to 5 days.