Orzo and Vegetable Salad with Vegan Honey Mustard Dressing
Ingredients
- 1 cup uncooked orzo pasta
- 1 tsp olive oil
- Juice of 1/2 lemon
- 1/2 tsp kosher salt, divided
- 1/2 tsp garlic powder, divided
- 1 tsp dried parsley
- 1/2 lb. brussel sprouts quartered (or halved if small)
- 1 cup thinly sliced carrots
- 1 tbsp avocado oil
- 1/2 of a large shallot, finely chopped
- 1/4 tsp each pepper and paprika
- 1/2 pint cherry or grape tomatoes, halved
- 2 tbsp fresh parsley, finely chopped
- 4 to 5 fresh basil leaves, thinly sliced
- 1/4 cup sliced almonds
- Lemon wedges for serving
Dressing
- 1/4 cup vegan mayo
- 4 tsp dijon mustard
- 2 tbsp agave nectar
- 1/4 tsp garlic powder
- 1/8 tsp kosher salt
Preparation
Cook the orzo in salted water to according to the package directions, until al dente.
Drain the orzo and transfer it to a large mixing bowl.
Add 1 tsp olive oil, 1/4 of the kosher salt and garlic powder, and 1 tsp dried parsley.
Stir gently.
Meanwhile, heat a large pan on medium heat and add the avocado oil, carrots and brussel sprouts.
Stir and cook for 5 min, then add the shallots and remaining 1/4 tsp kosher salt and pepper, garlic powder, and pepper and paprika.
Stir and cook covered for 5 to 7 min, stirring occasionally, until the brussel sprouts are fork tender.
Add the vegetables, tomatoes, parsley, almonds to the orzo and gently stir.
Whisk together the dressing.
Transfer the orzo to a serving dish and top with basil.
Drizzle with dressing as desired.
Taste for seasoning.
Tips
Squeeze in some extra lemon juice if desired.
