Bring water to a rolling boil in a sauce pot. DO NOT add oil to the water. When it begins to boil, add the salt to the water and stir until dissolved.
Add the orzo pasta and stir well until the water returns to a boil. Stir frequently! Cook the pasta al dente, about 5 minutes
Using the scoop colander, drain the pasta. Put the cooked pasta in a large mixing bowl. Add 1 TBSP olive oil and mix well to separate the grains of pasta.
You are welcome to make this a day or two early. Cover well to keep the pasta moist in the refrigerator.
Add to the mixing bowl:
Fresh thyme leaves from the stem. Rough chop the Italian parsley. Cut the basil leaves. If you want to be fancy, you can cut them into strips...called chiffonade. Or just a rough chop is fine too. See Notes below.Green peas.
Turn the oven on
Turn the oven or toaster oven to 325℉ (165℃) to warm the sliced bread
Finish adding ingredients
Add the Kalamata olives.
Chop the sun-dried tomatoes and add to the bowl.
Chop the red pepper, red onion and garlic and add to the bowl.
Add 25 grinds of black pepper and stir the salad well. Add 1/3 cup of the Classic Balsamic Dressing (4 TBSP or 85 g). Stir until well incorporated. Adjust seasonings to taste.
Put the bread in the oven to warm. Put the broccoli in the microwave and turn it on.
Plate the meal
On your serving plates make a ring of fresh spinach leaves. Add 1 cup of the orzo salad to the center of the plate. Sprinkle 2 TBSP of Feta Cheese (if using) over the salad. Add three cherry tomatoes and a TBSP of pine nuts.
Plate the broccoli on small side plates.
Serve the bread in a basket with a ramekin of Walnut-Almond pesto, if using.
Notes
If you're curious, learn to "Chiffonade" HERE.Chef Leander recommends:
Mezzetta Sliced Greek Kalamata Olives
Follow Your Heart Feta Crumbles--VEGAN, soy and lactose free
Kitchen Budget Tip -- Purchase a 4 oz "clam shell" of basil, and use the remainder of the basil to make Walnut-Almond Pesto. This keeps the basil from spoiling and saves wasted food.Calculate the recipe without the bread and pesto
Nutrition
Nutrition Facts
Classic Italian Orzo Salad (Vegan)
Serving Size
1 cup (190 g)
Amount per Serving
Calories
471.64
% Daily Value*
Fat
20.75
g
32
%
Saturated Fat
3.79
g
24
%
Polyunsaturated Fat
4.75
g
Monounsaturated Fat
5.94
g
Sodium
755.31
mg
33
%
Potassium
1568.62
mg
45
%
Carbohydrates
64.4
g
21
%
Fiber
12.34
g
51
%
Sugar
14
g
16
%
Protein
15.34
g
31
%
Vitamin A
6583.16
IU
132
%
Vitamin C
98.33
mg
119
%
Calcium
163.6
mg
16
%
Iron
5.13
mg
29
%
* Percent Daily Values are based on a 2000 calorie diet.