Easy Vegan Orzo Salad Recipe With A Dijon Twist
Prep Time:
15 minutes
Cook Time:
14 minutes
Servings:
4 Servings
Ingredients
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons white wine vinegar
  • 4 teaspoons Dijon mustard
  • 2 cloves garlic, crushed
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 10 ounces dry orzo pasta
  • 1 tablespoon olive oil
  • ½ cup halved grape tomatoes
  • 1 small bell pepper, diced
  • ½ cup halved black olives
  • ¾ cup peas
  • ½ cup corn kernels
  • ½ cup artichoke hearts, roughly chopped
  • ½ cup marinated mushrooms, halved
  • 1 cup lightly packed arugula
  • 8 basil leaves
  • 5 mint leaves
Directions
  1. Place a large baking sheet in the refrigerator to chill. Meanwhile, whisk all the vinaigrette ingredients together in a bowl until well combined. Taste and adjust for seasonings if desired. Set aside.
  2. Bring a large pot of salted water to a boil.
  3. Add the orzo pasta to the boiling water and cook to al dente according to the package directions, about 9 minutes.
  4. Drain the pasta (do not rinse it), and put it back in the empty pot, stirring in 1 tablespoon of olive oil until the pasta is evenly coated.
  5. Take the baking sheet out of the refrigerator and spread the pasta out on the cold baking sheet. Set aside until the pasta is cool, about 10 minutes.
  6. Transfer the pasta to a large mixing bowl, add the remaining pasta salad ingredients, and pour the vinaigrette on top. Toss well.
  7. Serve immediately or refrigerate for up to 4 days. If serving later, bring the pasta salad back up to room temperature before serving.