It was a sunny afternoon when Lauren and Cassidy decided to make something light and refreshing for lunch. Lauren had just harvested a bunch of fresh basil from their garden, and Cassidy suggested making a vegan pesto orzo salad. They gathered the ingredients and started cooking together, enjoying the aroma of the fresh basil and the vibrant colors of the vegetables. As they sat down to eat, they couldn't help but smile at how delicious and satisfying the salad turned out.
Since then, this vegan pesto orzo salad has become a staple in their kitchen. Lauren loves how easy it is to prepare, and Cassidy appreciates the versatility of the dish. Whether they're hosting a summer picnic or looking for a quick meal prep option, this salad always hits the spot.
Most of the recipes we (Lauren and Cassidy) make at home come from this cookbook.
It’s our go-to. That’s why we are happy to recommend it to you too.
Try These RecipesIngredients
- Dried orzo 250 g
- Mixed seeds 80 g
- Fresh basil leaves 45 g
- Extra virgin olive oil 60 ml
- Garlic cloves 2
- Juice of 1 lemon
- Salt ¼ teaspoon
- Dairy-free yogurt 100 g
- Cherry tomatoes, halved 250 g
- Sun-dried tomatoes, sliced 5
- Black olives, halved 50 g
- Arugula (rocket) 30 g
Instructions
Cook the orzo
- Bring a saucepan of salted water to a boil.
- Add the orzo and cook for 8 to 10 minutes until al dente.
- Drain and set aside to cool slightly.
Toast the seeds
- In a dry pan over medium heat, toast the mixed seeds for 3 to 4 minutes until golden and fragrant.
- Remove from heat and let them cool.
Make the pesto
- In a blender or food processor, combine the toasted seeds, fresh basil leaves, olive oil, garlic cloves, lemon juice, and salt.
- Blend until mostly smooth, scraping down the sides as needed.
Most of the recipes we (Lauren and Cassidy) make at home come from this cookbook.
It’s our go-to. That’s why we are happy to recommend it to you too.
Try These RecipesCombine the pasta and pesto
- Place the cooked orzo in a large mixing bowl.
- Add the homemade pesto and dairy-free yogurt.
- Stir everything together until the orzo is evenly coated and creamy.
Add the vegetables
- Gently fold in the halved cherry tomatoes, sliced sun-dried tomatoes, halved black olives, and arugula.
- Mix well until all ingredients are combined.
Serve
- You can serve the salad right away or refrigerate it for later.
- It tastes great chilled or at room temperature.
This orzo salad always brings a fresh, comforting energy to the table. The creamy pesto with that little citrusy zing pairs perfectly with the juicy tomatoes and briny olives. We especially love how it keeps well, making it an ideal make-ahead meal for busy days.
Whether you serve it for lunch, pack it for a picnic, or scoop it onto your dinner plate, we hope it becomes one of those feel-good recipes you keep coming back to. It’s simple, delicious, and just the kind of dish that makes you feel taken care of.
