Orzo Pasta Salad

My mom usually just makes this orzo (with chicken broth instead of veggie broth) to go with a nice piece of lamb - in this case, I’ve re-imagined it for a filling vegan pasta salad complete with a dreamy, creamy dressing.

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Here’s what you’ll need:

  • 1 cup orzo pasta

  • 2 Tbsp butter (up to you - vegan or not)

  • 1-2 cups veggie broth (may need to add more as it cooks - can sub chicken broth if not vegan)

  • freshly cracked black pepper

  • 2 Tbsp avocado oil

  • 2 zucchinis, chopped into bite-sized pieces

  • 2 bell peppers, also chopped into bite-sizes pieces

  • 1/4 cup kalamata olives, chopped

  • 1/4 cup chopped mixed herbs (think tarragon, dill, basil, etc.) plus more for serving

  • 1/4 cup vegenaise

  • 1/4 cup plain yogurt, unsweetened (coconut or sub regular greek if not vegan)

  • 2 garlic cloves, minced

  • juice from 1 lemon

  • 1 Tbsp miso paste (this is crucial for umami flavor)

  • salt and pepper

Here’s how to make it:

In a medium pot over medium heat, melt the butter and toss in the orzo. Stir until orzo is slightly browned (may not happen to all pieces - that is ok). Add in 1.5 cups broth and bring to a simmer - turn heat to low and cook until orzo is al dente, adding broth as needed to cook. Stir in 1/2 tsp black pepper and turn off heat.

While the orzo is cooking, saute the vegetables. Heat avocado oil in a large skillet over medium heat; add in zucchini and bell pepper. Saute until veggies are soft - typically 5+ minutes.

To make the dressing: combine herbs, mayo, yogurt, garlic, lemon juice, miso paste, and s+p in a food processor and pulse until well-combined. (Pro-tip: you can also add 1 cup of spinach for some more color + nutrients).

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Combine the pasta, cooked vegetables, and 1/2 of the dressing - pasta should be coated but not dripping. Add more as needed and use the extra dressing for vegetables another day! Enjoy.

Annie Muske