This simple summer salad features pesto tossed in storebought or homemade pesto, balsamic-marinated cherry tomatoes, and a handful of fresh and flavorful vegetarian ingredients.
Cook the orzo in a pot of well-salted boiling water until al dente. Drain and transfer to a large mixing bowl. Toss with half of the pesto. Cover and transfer to the fridge to chill for 1 hour.
Meanwhile, slice the cherry tomatoes in half. Transfer to a medium bowl. Drizzle with balsamic vinegar and sprinkle with salt. Toss to combine. Cover and refrigerate until the orzo is chilled, about an hour.
Remove the orzo and tomatoes from the fridge. Stir in the remaining pesto. Use a slotted spoon to transfer the tomatoes to the orzo.
Stir in the arugula, chickpeas, almonds, feta, and zest from one lemon. Serve garnished with fresh basil, lemon wedges, and freshly ground black pepper to taste.
Video
Notes
Pesto: Jars vary in size but anywhere around 6-7 ounces works. You can also use homemade pesto.
Sliced almonds are sold already sliced, you do not need to buy whole almonds and slice them yourself.
Leftovers: Keep leftovers refrigerated in a closed container for 3-4 days. If prepping in advance to serve at a gathering, I recommend adding the arugula in just before serving because it wilts a little as it refrigerates.