Orzo Vegan Pasta with Basil & Veggies

What exactly is orzo?

Many people have never heard of orzo and often ask if it’s a grain, rice, or pasta. The simple answer is that orzo is pasta that has an oval shape and looks a lot to me like slivered almonds.

It is made with flour and is not naturally gluten-free, though there are some gluten-free options available. Personally, I purchase the whole wheat version because my family is not avoiding gluten.

Orzo is commonly used to toss into healthy soup recipes to add texture and heartiness. It’s also widely used in pasta salads with veggies.

Ingredients you will need

• Orzo pasta- This little pasta is a great choice for pasta salad because its small, rice-shaped pieces blend seamlessly with other ingredients, ensuring every bite is flavorful. Its compact size also allows it to absorb dressings and seasonings effectively, creating a well-balanced and cohesive salad.
• Veggies- We use cherry tomatoes and green peas, but you can toss in any of your favorite vegetables.
• Seeds- Toasted sesame seeds or pinenuts add a perfect crunchy texture.
• Seasonings- Bazil, garlic powder, and onion powder are the simple dry seasonings needed.
• Dressing- This dressing uses only 3 ingredients–vinegar, Dijon mustard, and maple syrup to create an amazing burst of flavor. If you are not a fan of mustard, try this easy basic miso dressing.

How to make orzo pasta salad

The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.

STEP #1: Cook orzo pasta according to package directions by boiling in water on the stovetop for approximately 9 minutes. I like to add a pinch of salt to the water, but it’s completely optional.

Continually check during the cooking process for an al dente texture. You don’t want to overcook it.

STEP #2: Drain and run under cool water in a colander to stop the cooking process.

Don’t skip this part because it helps to keep the pasta from overcooking, and it also reduces the stickiness of the pasta.

STEP #3: While the pasta is cooking, defrost the frozen green peas by placing them in a strainer or colander and running warm water over them. Set them to the side.

STEP #4: Slice the cherry tomatoes in half and mince fresh basil if using it. Dried basil is also a good choice for this recipe. I sometimes add a combination of both dried and fresh basil.

I am often asked which knives I use personally, and I have to say that it is Victorinox. They are the same company that makes Swiss Army Knives and the quality is excellent.

STEP #5: Next, you’ll want to whisk up the simple dressing that only takes about a minute.

This easy oil-free vegan salad dressing requires only three ingredients–balsamic vinegar, Dijon mustard, and maple syrup. Simply whisk together in a small bowl.

STEP #6: In a large bowl, add the balsamic dressing to the cooked orzo, tomatoes, green peas, spices, and basil. Mix together well and toss in a few pine nuts or sesame seeds and a little salt and pepper. Serve immediately or chill first.

*Originally published March 2016.

This recipe is adapted from the Physicians Committee, Food for Life: Kickstart Your Health.

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