This orzo salad has fresh garden veggies, tender pasta, and a tangy fire roasted tomato and basil vinaigrette dressing. It looks as colorful as fireworks and with a kick of chili flakes, it has a nice explosion of flavor, too!
½English cucumber diced (or regular cucumber with seeds removed)
1cupshredded carrots
½cupsun-dried tomatoesfinely chopped
½tspsalt and black pepperor more/less, to taste
½cupshredded Parmesan cheese(omit to make this a vegan pasta salad)
¼cupfresh basilfinely chopped or cut chiffonade style
For the Fire Roasted Tomato Basil Vinaigrette
½cupdiced fire roasted tomatoes
½cupfresh basil leavescoarsely chopped
2Tablespoonsred wine vinegar
1Tablespoonbalsamic vinegarwhite balsamic, if you can find it
1clovegarlic
2teaspoonsdijon mustard
¼teaspoonsalt
1pinchred pepper flakes
4ouncesavocado oilOr sunflower oil, grapeseed, olive, or other light oil of your choice
Instructions
Cook orzo pasta according to package directions (usually takes about 10 minutes). Set aside.
Place all salad ingredients except cheese and basil into a large serving bowl. Set aside while you make the dressing.
Fire Roasted Tomato Basil Vinaigrette
Place all vinaigrette ingredients except for oil into a blender. Process on high speed for 15 seconds.
With blender running on high, slowly pour olive oil into the blender to combine with other ingredients. Blend on high speed for 15-20 seconds, or until well blended and creamy.
Taste and add additional salt and pepper if desired.
Drizzle vinaigrette over salad and toss to combine. Garnish with shredded cheese and fresh basil.
Store refrigerated in a tightly covered container for up to a week.