Description
This Vegan Orzo Pasta Salad with Sunflower Seed Pesto is a favorite. It showcases perfectly cooked orzo mixed with a homemade pesto that's flavorful and hearty. It's a simple yet satisfying vegan dish, ideal for anyone looking for a tasty, plant-based option.
Ingredients
- 1 1/2 cup orzo pasta
- 3/4 - 1 cup vegan sunflower seed pesto (sub with any pesto)
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon salt
- cracked pepper to taste
- 1 cup cherry tomatoes, halved
- 2 cups of 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 Sunflower Seed Pesto: While the orzo boils and the asparagus roasts, prepare the pesto in the food processor.
- 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 3/4 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.
Equipment
Notes
Vegan Sunflower Seed Pesto is a delicious nut-free pesto you can have ready in minutes. But if you prefer the convenience of a store-bought pesto, Trader Joe's makes a delicious pesto found in the refrigerated section of their store.
If you go with the homemade pesto route, chances are you'll end up with some extra. To keep it fresh, just drizzle a bit of olive oil over the top. Then, take a piece of plastic wrap and gently press it directly onto the pesto's surface to create an airtight seal. Cap it off with a lid that snaps tight to prevent any discoloration.
Nutritional information is only an estimate.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: salads
- Method: Roasted Boiled
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 254
- Sugar: 3.8 g
- Sodium: 339.8 mg
- Fat: 8.5 g
- Carbohydrates: 39.2 g
- Protein: 10.2 g
- Cholesterol: 0 mg