Special Note: when a recipe calls for “liquid sweetener of choice” that means that one can use maple syrup, honey, agave sweetener or any other liquid sweetener you would like.
When a recipe calls for “Dairy or non dairy” that means that one can use traditional dairy milk or soy, rice or almond milk.
This warm weather has inspired us to make refreshing salads and this orzo salad is absolutely delicious. You can store this orzo salad in the refrigerator up to a week.
We have experimented with so many gluten-free pastas, and we have found that Andean Dream quinoa pastas are by far the best gluten-free pasta! Many gluten-free pastas can be “mushy” but this pasta has a great consistency and texture. Judi’s son who is gluten intolerant loves the fusilli (spiral) pasta tossed with vegan butter, minced garlic and chopped basil!
Orzo Verde Salad
Love the burst of lemon flavor in this orzo salad. The chopped parsley and mint give a refreshing twist to this delicious salad. Can be served as a side or main dish. Andean Dream’s orzo pasta is ideal because it’s chewy texture works great with the green onions and bell pepper! We have done different variations of this salad by adding cashews and/or fresh corn kernels.
Yield- 2-4 servings
4 green onions, thinly sliced
1 celery stalk, diced
1/4 cup diced red bell pepper
2 tablespoons parsley, chopped
2 tablespoons mint, chopped
1/3 cup extra virgin olive oil
1/3 cup fresh lemon juice
2 cloves garlic, minced
1/4 teaspoon ground black pepper
1 teaspoon sea salt or Himalayan salt
1. Cook orzo according to directions and stir frequently.
2. Place cooked orzo in a large bowl.
3. Add green onions, celery, red bell pepper, parsley, and mint to orzo mixture.
4. In a separate bowl add olive oil, lemon juice, garlic, black pepper and sea salt. Stir well.
5. Stir lemon juice dressing into orzo mixture.
Chill and serve.