Easy Pesto Orzo Salad

with sundried tomatoes

When you want a simple but delicious meal, make this vegan creamy tomato pasta filled with flavorful fire roasted tomatoes, fresh basil, garlic, and creamy coconut milk. Top with some vegan parmesan and more fresh basil for a mouthwatering yet easy pasta dish.

Ingredients

– Start by cooking your orzo to package instructions. Cook it until it is al dente and not overcooked. – While your orzo is cooking, dice up your cucumbers and parsley. – Once your orzo is done cooking, rinse it under cold water.

Directions

– In a large bowl combine cooked orzo with pesto, diced cucumber, sun-dried tomatoes, chickpeas, vegan feta, parsley, arugula, and fresh lemon juice. – Taste and add salt and pepper if desired. – Eat right away or store in the fridge for an hour until chilled.

Directions

– You can substitute orzo with any other pasta of your choice, including gluten-free pasta. Find vegan pesto near the other pestos and tomato sauces at your grocery store. If using dried sundried tomatoes, rehydrate them before adding to your orzo salad. Simply soak them in warm water for 5 minutes then drain and pat dry. – Enjoy this dish either at room temperature or chilled!

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