Serves 1
Directions
- 1Cook orzo pasta in boiling water.
- 2Drain the cooked orzo using a colander.
- 3Transfer the drained orzo to a large mixing bowl.
- 4Add spicy Italian sausage to a pan.
- 5Cook the sausage until browned.
- 6Quarter the cherry tomatoes.
- 7Shave parmesan cheese into the bowl.
- 8Add cooked sausage, chickpeas, arugula, tomatoes, parmesan, pesto, almonds, sun-dried tomatoes, lemon juice, salt, and black pepper to the mixing bowl.
- 9Toss all ingredients together until well combined.
- 10Serve the salad in a bowl.
Ingredients
- 0.5 lb spicy Italian sausage
- 1 cup dry orzo pasta
- 1 can (540 ml) chickpeas
- 1 large handful baby arugula
- 1 cup cherry tomatoes
- 0.33 cup shaved parmesan
- 0.5 cup pesto
- 0.25 cup blanched slivered almonds
- 0.25 cup sun dried tomatoes in oil
- 0.5 juice lemon
- 0.5 tsp salt
- to taste black pepper
Equipment
large skillet or saute panlarge potlarge mixing bowlcolanderknifecutting boardtongsvegetable peeler/shavermeasuring spoonmeasuring cup
Tips
- For best taste, use refrigerated pesto.
- The salad can be dressed and kept in the fridge for several days, making it great for meal prep.
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