Lemony Vegan Orzo Salad

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This vegan orzo salad is lemony, fresh, and especially nice during warm months. It features riced broccoli, cucumber, tomatoes, and a creamy dressing made with olive brine.

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It's great for potlucks and as a side, or add cooked chickpeas to turn it into a light meal. Oil-free.

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INGREDIENTS

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How to Make Lemony Vegan Orzo Salad

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Cook the orzo in salted water according to package directions. Then drain and rinse with cool water.

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While the pasta is cooking, prepare the broccoli rice. Pulse florets in a food processor until "riced."

While the pasta is draining in a colander, use the empty pasta pot to briefly heat the broccoli rice. Season with salt. Set aside to cool.

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Blend the dressing. Finally, assemble the salad by stirring together the orzo, broccoli, vegetables and dressing.

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