Orzo Primavera Pasta Salad

🧂 Ingredients

• 1 pound orzo pasta

  cooked, rinsed and drained well
• ½ orange bell pepper

  chopped
• ½ head broccoli

  cut into florets, blanched
• 1 cup frozen green peas

  blanched
• ¼ cup red onion

  chopped
• 6 large kale leaves

  stemmed and chopped
• ¼ cup parsley

  chopped
• ¼ cup dill

  chopped
• ½ tsp salt
• pepper to your liking
• 1 lemon

  squeezed
• 8 cherry tomatoes

  halved
• 10 kalamata olives

  chopped
• ¾ cup brazil nuts

  or nuts of choice
• 1 clove garlic
• ¼ cup water
• 2 lemons

  juiced
• 2 tbsp white balsamic vinegar
• 6 basil leaves
• handful parsley
• handful dill
• 3 sprigs oregano
• 2 tbsp nutritional yeast

Instructions

• 1 Cook orzo according to package. Add broccoli florets to the cooking pasta for
  the last 1-2 minutes. Drain well and rinse with cold water.
• 2 Make Herby Oil-Free Vegan Pesto and set aside.
• 3 To a large mixing bowl first add the kale with salt and lemon and massage
  gently. Then add orzo, broccoli, peppers, peas, parsley, dill, tomatoes, olives,
  and herby pesto.
• 4 Mix well and taste for salt. Add more salt if desired.

Nutrition Info