Spring Orzo Salad

The perfect salad that incorporates spring and summertime vegetables, a delicious creamy sauce, and packed full of nutrition. Vegan and Soy Free.

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Servings: 4

Prep Time: 00:30

Cook Time: 00:00

Main Ingredients

1 yellow or green zucchini

1 cauliflower (i like to use the orange or purple cauliflower to add more color)

1 small head of broccoli

1 - 2 carrots

2 tbsp olive oil

1/4 tsp salt

1/4 tsp black pepper

1 cup snap peas

1 cup uncooked orzo

lemon tahini dressing:

1/3 cup hemp seeds

1/4 - 1/3 cup water

1 garlic clove

3 tbsp tahini

2 tbsp lemon juice

1/2 tsp salt

1/4 tsp black pepper


1Preheat oven to 325F

2Begin by chopping all vegetables into bite size pieces (exclude the snap peas). In a large bowl, toss veggies with olive oil, salt, and pepper.

3Layer vegetables on a baking sheet and place in the oven for 10 minutes.

4Meanwhile, cook your orzo according to package directions.

5Remove the veggies from the oven and add the snap peas. Place back in the oven to roast for another 5 minutes. When done, remove from oven and let cool. You want them to be slightly soft but not overly done.

6Place the cooked orzo in the large bowl and let cool.

7Prepare the dressing by blending all ingredients in a high powered blender for 1-2 minutes or until smooth.

8Add the cooled vegetables to the orzo and stir to combine. Add the dressing and stir again until completely coated. Serve at room temperature.

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