/gheeː peaː teaː/
Servings: 4 | 30 minutes | 350 kcal
Orzo salad has its roots in the Mediterranean where orzo, olive oil, and fresh vegetables are pantry staples. This dish is a vegan spin on the classic.
I first stumbled upon this refreshing dish at a vegan potluck. The flavors are so vibrant and refreshing that I knew I had to recreate it myself. It' been a staple in my home ever since.
Ingredients
- 1 cups orzo
- 1 cups cherry tomatoes
- 2 teaspoons olive oil
- 1 pieces lemon
- 1 cups fresh basil leaves
- to taste grams salt and pepper
Instructions
- Preheat your oven to 200C/400F. Toss your cherry tomatoes with 1 teaspoon of olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 15-20 minutes until they're blistered and juicy.
- While your tomatoes are roasting, cook your orzo according to the package instructions. Once it' cooked, drain and set aside.
- In a large bowl, combine the juice of your lemon, the remaining olive oil, salt, and pepper. Whisk until it' well combined.
- Add your cooked orzo to your dressing and toss until it' well coated.
- Once your tomatoes are done roasting, add them to your orzo along with your fresh basil. Toss until everything is well combined.
- Serve your salad warm or chilled, enjoy!