Pasta/ Salads/ Sides & Salads/ Vegan/ Vegetarian

Vegan Italian Orzo Salad

Name: Vegetarian Italian Orzo Salad
Yield: 8
Ingredients: 2 T. olive oil; 3 cloves garlic, peeled and finely minced; 1 large or 2 medium tomatoes, washed and chopped, seeds and excess liquid discarded; 1 ½ c. dried orzo, cooked according to package directions and cooled; 2 T. capers; 1 T. caper liquid; 1 T. fresh lemon juice; 1 T. fresh thyme, stems removed and chopped; 1 T. fresh parsley, stems removed and chopped; Salt and pepper, to taste

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Vegetarian Italian Orzo Salad

(1 votes, average: 5.00 out of 5)
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By Mama Veggie – Serves: 8

Prep Time: 20 minutes, plus at least 1 hour for chilling

This vegan Italian orzo salad recipe is another warm weather favorite around here. I think it tastes even better a day or two after I make it. If you have the opportunity to make a day or two ahead of time, I highly recommend it. The flavors really marinate and come out.

Ingredients

2 T. olive oil

3 cloves garlic, peeled and finely minced

1 large or 2 medium tomatoes, washed and chopped, seeds and excess liquid discarded

1 ½ c. dried orzo, cooked according to package directions and cooled

2 T. capers

1 T. caper liquid

1 T. fresh lemon juice

1 T. fresh thyme, stems removed and chopped

1 T. fresh parsley, stems removed and chopped

Salt and pepper, to taste

Instructions

1

Add olive oil and minced garlic to a cold skillet and turn heat to medium high. Sauté for 2 minutes, then add tomatoes and cook for an additional 2-3 minutes (until tomatoes become soft). Remove from heat and set aside.

2

In a large bowl, combine the cooked orzo, capers and liquid, lemon juice, thyme and parsley with the tomato and garlic mixture. Toss until thoroughly combined. Season with salt and pepper, to taste.

3

Cover and refrigerate for at least one hour or overnight.