Loaded with wholesome veggies and bold flavours, this Orzo Vegetable Salad with Vegan Honey Mustard Dressing is incredibly filling. It is ideal served as a side dish or over a large bowl of greens, or as a light lunch or supper.



  1. 1 cup uncooked orzo pasta
  2. 1 tsp olive oil
  3. Juice of 1/2 lemon
  4. 1/2 tsp kosher salt divided
  5. 1/2 tsp garlic powder divided
  6. 1 tsp dried parsley
  7. 1/2 lb. brussel sprouts quartered or halved if very small
  8. 1 cup thinly sliced carrots
  9. 1 tbsp avocado oil
  10. 1/2 large shallot finely chopped
  11. 1/4 tsp each pepper and paprika
  12. 1/2 pint cherry or grape tomatoes halved
  13. 2 tbsp fresh parsley finely chopped
  14. 4 to 5 fresh basil leaves thinly sliced
  15. 1/4 cup sliced almonds

Creamy Vegan Honey Mustard Dressing

  1. 1/4 cup vegan mayo
  2. 4 tsp dijon mustard
  3. 2 tbsp agave nectar
  4. 1/4 tsp garlic powder
  5. 1/8 tsp kosher salt
  1. As directed on the package, cook the orzo in salted water until it’s al dente. After draining, move the orzo to a large mixing bowl. Incorporate 1 tsp of olive oil, 1/4 kosher salt, 1 tsp of dried parsley, and garlic powder. Gently stir.
  2. In the meantime, add the avocado oil, carrots, and brussel sprouts to a large skillet set over medium heat.
  3. Add the shallots and the remaining 1/4 tsp kosher salt and pepper, garlic powder, pepper, and paprika after stirring and cooking for 5 minutes. When the brussel sprouts are fork tender, stir and simmer them covered for 5 to 7 minutes, stirring now and again.
  4. Gently whisk in the parsley, tomatoes, almonds, and veggies after adding them to the orzo. Mix the dressing by whisking it together. Place the orzo onto a platter and sprinkle the basil on top. As desired, drizzle with dressing. To taste, add spice.

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