Vegan Orzo Pasta Salad

This Vegan Orzo Pasta Salad recipe is sponsored by Silver Spring Foods. All opinions are my own.

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If you’re looking for vegan potluck ideas this summer, I’m here for you with this vegan orzo pasta salad.

This is a veggie packed cold pasta salad recipe that’s full of bright lemon dijon flavor. I’m all about the no-mayo pasta salads because 1. Eew, mayonnaise, and 2. THE HEAT OF SUMMER.

Let’s just mix up a bright, fresh cold pasta salad that will deliver on all levels – big flavor, tons of fresh garden veggies, and the ability to sit out without turning into a scary mayonnaise situation.

I partnered with Silver Spring Foods again to bring you this recipe using their Dijon Mustard because it’s THAT GOOD. Silver Spring Foods has been family-owned and operated for over 90 years and counting., They have a wide variety of products that you can always find in my fridge, but I also love taking them to the beach, camping, or on vacation.

Silver Spring has lots of products that’ll add zing to your summer celebrations. A few of my favorites include the Dijon Mustard (obviously), Beer’n Brat Mustard, and Chipotle Mustard!

How to cook orzo

Orzo, a small cut pasta that looks kind of like rice, is as easy to cook as any other pasta. Follow the package directions to boil the pasta to al dente.

How to make orzo salad

I like to blanch the asparagus with the pasta, but everything else can go in raw. Mix the pasta with the veggies and toss with the dressing for an easy orzo salad.

What to serve with vegan orzo pasta salad

• Walnut Burgers
• The Best Veggie Sandwich
• Savory Vegetarian Hand Pies
• Spinach Stuffed Portobello Mushrooms
• Vegetarian Potato Skin Egg Boats

This vegan orzo pasta salad can be customized! Here are a few ideas to get you started:

• Add feta or cubed mozzarella cheese to make this a vegetarian pasta salad
• Add cooked shrimp or cooked, diced chicken for meat eaters
• Add garbanzo beans for extra vegan protein
• Swap vegetables such as kale or arugula for the spinach, or a chopped roma tomato in place of the grape tomatoes
• For a slightly sweeter salad, add a few drops of maple syrup to the dressing, or honey if you’re not keeping it vegan

Looking for more side dishes?

• Garlic Ginger Snow Peas
• Vegan Potluck Barley Salad
• Oven Roasted Carrots with Thyme
• Spinach and White Beans
• Israeli Couscous Salad

If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!

Vegan Orzo Pasta Salad

A delicious vegan cold pasta salad loaded with veggies and mixed with a lemon dijon dressing.

5 from 3 votes

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Prep Time: 20 minutes

Cook Time: 8 minutes

Total Time: 28 minutes

Servings: 8

Calories: 164kcal

Author: Lindsay Moe

Ingredients

Orzo Salad

• ▢ 1 cup uncooked orzo pasta
• ▢ 1 cup asparagus, shaved or cut into 1 inch sections
• ▢ 1 cup baby spinach, roughly chopped
• ▢ 1 cup brussels sprouts, trimmed and thinly sliced
• ▢ ½ red bell pepper, ribs and seeds removed, sliced
• ▢ ½ cup grape tomatoes, halved
• ▢ ¼ cup parsley, finely chopped
• ▢ ¼ cup sliced almonds
• ▢ Coarse kosher salt and freshly ground black pepper

Lemon Dijon Dressing

• ▢ ¼ cup extra virgin olive oil
• ▢ 1 tablespoon freshly squeezed lemon juice
• ▢ 2 teaspoons white wine vinegar
• ▢ 1 teaspoon Silver Spring Dijon Mustard
• ▢ 1 clove garlic, minced or pressed

Instructions

Orzo Pasta Salad

• Bring a large pot of water to a boil and cook orzo according to package directions. About 1 ½ minutes before the orzo is done, add the asparagus. When the pasta is done cooking, drain it all in a colander and rinse with cold water until cool.
• In a large bowl, combine orzo, asparagus, spinach, brussels sprouts, bell pepper, tomatoes, parsley, and almonds.

Lemon Dijon Dressing

• In a glass measuring cup, small bowl, or jar, whisk together all the dressing ingredients until combined. Pour over the pasta salad and stir to combine. Season with salt and pepper to taste and stir again. Serve cold or at room temperature.

Nutrition

Calories: 164kcal | Carbohydrates: 18g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Sodium: 16mg | Potassium: 211mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1030IU | Vitamin C: 25.5mg | Calcium: 28mg | Iron: 1.2mg

Tried this recipe?Mention @theliveinkitchen or tag #theliveinkitchen!