Description
This Lemon Basil Orzo with Arugula, Peas, and Cucumber is the most delicious pasta salad! Toss cooked gluten-free orzo with fresh baby arugula, peas, cucumber, sunflower seed parmesan cheese in an easy homemade Lemon Basil Tahini Dressing and serve this vegan dish warm or chilled!
Ingredients
Units
Scale
- 8 ounces gluten-free orzo pasta
- 2 cups fresh baby arugula (or regular arugula)
- 1 cup frozen peas
- 1 cup sliced cucumbers (about 2-3 mini cucumbers)
- 1 tablespoon chopped basil leaves
- 1/3 cup vegan parmesan cheese
- 1 tablespoon lemon zest (about 1 large lemon)
- 1 teaspoon salt
- 1/4 teaspoon pepper
Lemon Basil Tahini Dressing
- 1/4 cup avocado oil
- 1/4 cup lemon juice
- 1/4 cup fresh basil leaves, packed
- 1 teaspoon Dijon mustard
- 1 tablespoon plant milk
- 1 tablespoon agave syrup
- 1 teaspoon minced garlic
- 1/4 cup tahini
- Salt & pepper, to taste
- water to thin
Instructions
- Cook the orzo according to package directions. While the orzo is cooking, blend together all of the dressing ingredients until smooth. In a bowl or measuring up, add the frozen peas and cover with water. Microwave the peas for about 2 minutes and let them sit in the water while you prepare the rest. Slice the cucumbers. Drain and rise the orzo and add it to a large bowl. Add the arugula, drained peas, cucumber slices, lemon zest, parmesan cheese, salt and pepper, and half of the dressing to the bowl and toss to combine, adding more dressing as needed. Enjoy right away or cover and serve up to 2 hours later. Reserve some dressing if serving later in case it soaks up.
- Prep Time: 20 minutes
- Additional Time: 0 hours
- Cook Time: 10 minutes
- Category: Lunch & Dinner
- Cuisine: American