Vegan Orzo Salad is a fresh and delicious summer side dish! Full of vibrant vegetables and tender orzo pasta tossed with a tangy lemon dijon dressing, this pasta salad is a definite crowd pleaser.
This vegan orzo pasta salad recipe is sponsored by Silver Spring Foods. All opinions are my own.
This post contains affiliate links. As an Amazon Affiliate I earn from qualifying purchases. All opinions are my own.
If you're looking for vegan potluck ideas this summer, I'm here for you with this vegan orzo pasta salad.
It's 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!
Ingredients
- Orzo pasta
- Asparagus
- Baby spinach
- Brussels sprouts
- Red bell pepper
- Grape tomatoes
- Parsley
- Almonds
- Salt & pepper
- Olive oil
- Lemon juice
- White wine vinegar
- Dijon mustard
- Garlic
How to make lemon orzo 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.
- 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.
Top tips
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 this pasta salad ahead
Up to three days before serving you can cook your pasta, cut your veggies, and mix up the dressing. I recommend waiting until you're going to serve it to mix everything together, but you could also store it fully mixed up to three days ahead.
How to store vegan pasta salad
Leftovers will keep covered in the refrigerator for up to 3 days. I do not recommend freezing this recipe because it uses a lot of fresh vegetables.
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
- Garlic Butter Breadsticks
Tips for customizing vegan orzo pasta salad
- 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
FAQ
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.
Orzo, (also known as risoni and Italian for "barley") is a short-cut rice-shaped pasta. You can typically find it in the pasta section of your local grocery store.
More side dish recipes
- Garlic Ginger Snow Peas
- Vegan Potluck Barley Salad
- Oven Roasted Carrots with Thyme
- Spinach and White Beans
- Israeli Couscous Salad
- Roast Pumpkin Salad
- Vegetarian Baked Beans
- Peach Burrata Caprese
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Vegan Orzo Pasta Salad
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.
lola duke says
I made this orzo pasta salad and it was fabulous. Easy to make too. My Husband absolutely loved it and took it everyday for lunch. I love eating this salad, super tasty and full of fresh veggies. I think I will make some right now. Thank you for this delish and versatile recipe. Lola
Lindsay Moe says
Thank you so much for the glowing review! I'm glad you enjoyed this recipe, it is a favorite of mine as well!