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.
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Duration30 minutesmins
Servings4cups
Ingredients
1 ½cup orzo pasta
¾ - 1 cupvegan pesto
1tbspextra virgin olive oil
½ tspsalt
Cracked pepper to taste
1cupcherry tomatoes, halved
2cupsspinach (substitute with arugula)
10ouncesasparagus, 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.