This orzo pasta salad is a vegan favorite, showcasing perfectly cooked orzo mixed with pesto. It's a simple yet satisfying dish, ideal for anyone looking for a tasty, refreshing, plant-based option.
Ingredients
- 1 ½ cup orzo pasta
- ¾ - 1 cup vegan pesto
- 1 tbsp extra virgin olive oil
- ½ tsp salt
- Cracked pepper to taste
- 1 cup cherry tomatoes, halved
- 2 cups spinach (substitute with arugula)
- 10 ounces asparagus, chopped
- Lemon juice and zest from one lemon
For garnish (optional)
- Vegan feta
- Basil leaves
- Sunflower seeds
Instructions
Prepare the asparagus
- Rinse the asparagus under cold water to clean it, snap off the tough bottom ends by bending them until they break naturally (usually about the last inch or so), and then chop them into one-inch pieces.
- Place them on a baking sheet and coat them with 1 tablespoon of olive oil, salt, and pepper (or any other seasonings you may want).
- Bake in a 350°F (175°C) oven for 12-15 minutes or in the air fryer at the same temperature for 4-5 minutes.
- Air fryers vary, so check often so they don't overcook.
Cook the orzo
- Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions, usually about 8-10 minutes, until it's al dente. Stir occasionally to prevent sticking.
- Drain the orzo and rinse under cold water to stop the cooking process.
- Drizzling a little olive oil and tossing it can prevent it from clumping as it cools.
- Prepare The Orzo Bowl
- Place the spinach, tomatoes, roasted asparagus, and lemon juice, and zest in a large bowl.
- Then, add the cooked orzo and pesto to the bowl.
- Start with ¾ cup of pesto, adding more to suit your taste.
- The warmth of the orzo will help the pesto coat evenly and slightly wilt the greens, making them tender.
Adjust Seasonings
- Taste your pesto orzo and adjust the seasoning with salt, pepper, or even a squeeze of lemon juice if you feel it needs more acidity.
Serve
- This dish can be served warm, at room temperature, or cold, making it incredibly versatile.
- Garnish with fresh basil leaves, vegan feta, or a sprinkle of toasted sunflower seeds for a delightful crunch.