Orzo Primavera Pasta Salad

Orzo Primavera Pasta Salad

This orzo primavera salad has so many veggies and herbs. It is a flavor and textural masterpiece and the oil-free vegan pesto is sure to be a hit.

5 from 1 vote

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Prep Time 15

Cook Time 10

Course dinner, Main Course, Salad, Side Dish

Cuisine American, Californian, Greek, Italian, Mediterranean, vegan

Servings

Calories 504 kcal

Ingredients

For Salad

1 pound orzo pasta cooked, rinsed and drained well
½ orange bell pepper chopped
½ head broccoli cut into florets, blanched
1 cup frozen green peas blanched
¼ cup red onion chopped
6 large kale leaves stemmed and chopped
¼ cup parsley chopped
¼ cup dill chopped
½ tsp salt
pepper to your liking
1 lemon squeezed
8 cherry tomatoes halved
10 kalamata olives chopped

For Herby Oil-Free Vegan Pesto

¾ cup brazil nuts or nuts of choice
1 clove garlic
¼ cup water
2 lemons juiced
2 tbsp white balsamic vinegar
6 basil leaves
handful parsley
handful dill
3 sprigs oregano
2 tbsp nutritional yeast

Instructions

Cook orzo according to package. Add broccoli florets to the cooking pasta for the last 1-2 minutes. Drain well and rinse with cold water.
Make Herby Oil-Free Vegan Pesto and set aside.
To a large mixing bowl first add the kale with salt and lemon and massage gently. Then add orzo, broccoli, peppers, peas, parsley, dill, tomatoes, olives, and herby pesto.
Mix well and taste for salt. Add more salt if desired.

Nutrition

Calories: 504kcalCarbohydrates: 79gProtein: 19gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 4gSodium: 360mgPotassium: 930mgFiber: 12gSugar: 8gVitamin A: 7054IUVitamin C: 160mgCalcium: 263mgIron: 4mg

Keyword chilled, herbs, oilfree, orzo, pesto, plant-based, veggies

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