Light & Lemony Orzo Salad {Vegan}, Plus My Latest Spring Adventures

The weather here has been delightful. Warm, sunny days. Rainy, cool nights. Ohio is lush and green and happening!

This recipe is very customizable, as are all of my recipes, so feel free to jazz it up with different herbs and vegetables to make it your own. You can even add chickpeas, edamame, or any other protein of your choice to make this a hearty dinner salad.

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Light & Lemony Orzo Salad {Vegan}

Serves 10

A beautiful, colorful salad perfect for potlucks or just a light meal. Try this unique take on a pasta salad for your next party!

Ingredients

1 (1 lb) box Orzo Pasta

1/4 cup Extra Virgin Olive Oil

1/4 cup Freshly Squeezed Lemon Juice

1 teaspoon Lemon Zest

1 Tablespoon Agave Nectar

1 teaspoon Salt, plus more to taste

2 cups Chopped Tomato

2 cups Chopped Cucumber

2 cups packed Baby Spinach or Arugula

3 Tablespoons Chopped Parsley

Instructions

Boil and drain pasta according to package directions, keeping an al dente texture.

Pour the hot, drained pasta into a large bowl and stir in the olive oil. Let cool to room temperature.

Shortly before serving, stir in the lemon juice, zest, agave, and salt.

Right before serving, stir in the vegetables and herbs.

This recipe is lightly dressed, add more dressing and/or salt to taste. Also, feel free to jazz this recipe up with different herbs and vegetables to make it your own.

Notes

Lemon juice will break down the vegetables so stir them in right before service.

To make in advance. Chill the pasta dressed in olive oil only. Mix the remaining dressing ingredients and prep the vegetables and store separately. Stir everything together right before service.