Ingredients

The following ingredients have 6 Servings
  • 1 cup uncooked orzo pasta (I use organic whole wheat orzo)
  • 1 cup grape tomatoes (halved)
  • 1 green bell pepper (cleaned and diced)
  • 1/2 English cucumber (diced (or regular cucumber with seeds removed))
  • 1 cup shredded carrots
  • 1/2 cup sun-dried tomatoes (finely chopped)
  • 1/2 tsp salt and black pepper (or more/less, to taste)
  • 1/2 cup shredded Parmesan cheese ((omit to make this a vegan pasta salad))
  • 1/4 cup fresh basil (finely chopped or cut chiffonade style)
  • 1/2 cup diced fire roasted tomatoes
  • 1/2 cup fresh basil leaves (coarsely chopped)
  • 2 Tablespoons red wine vinegar
  • 1 Tablespoon balsamic vinegar (white balsamic, if you can find it)
  • 1 clove garlic
  • 2 teaspoons dijon mustard
  • 1/4 teaspoon salt
  • 1 pinch red pepper flakes
  • 4 ounces avocado oil (Or sunflower oil, grapeseed, olive, or other light oil of your choice)

Instruction

  • 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.