Vegan Orzo Vegetable Salad with 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
Creamy vegan honey mustard 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 according to package directions until al dente, then drain and transfer to a large mixing bowl.
Add 1 teaspoon olive oil, a quarter of the kosher salt, a quarter of the garlic powder, and 1 teaspoon dried parsley to the orzo, then stir gently.
Heat a large pan over medium heat and add 1 tablespoon avocado oil, carrots, and brussel sprouts.
Stir and cook for 5 minutes, then add the chopped shallot and the remaining quarter teaspoon each of kosher salt, garlic powder, pepper, and paprika.
Stir, cover, and cook for 5 to 7 minutes, stirring occasionally, until the brussel sprouts are fork tender.
Add the cooked vegetables, halved tomatoes, chopped fresh parsley, and sliced almonds to the orzo mixture and gently stir.
Whisk together the dressing ingredients.
Transfer the orzo mixture to a serving dish, top with thinly sliced basil leaves, and drizzle with the desired amount of dressing.
Taste and adjust seasoning if needed, and squeeze in extra lemon juice if desired.
Tips
This salad makes a great meal or side dish and is delicious served warm or at room temperature.
The creamy dressing pairs well with the caramelized carrots and brussel sprouts.
