Simple roasted vegetables are tossed with orzo for a wonderful Thanksgiving Salad
No measurements will be provided here; it will all depend on how many people you wish to feed.
1½ cup Orzo
Cook Orzo according to package directions.
Fry the following vegetables one by one in Extra Virgin Olive Oil (EVOO) and add to the orzo and mix.
Chopped Red, Yellow, and Orange Peppers
Chopped spring onions
Mixed frozen vegetables of your choice
Fresh or roasted pepitas (Pumpkin seeds)
In fact, you can add whatever you have available. That’s what I usually do.
For the Dressing:
I used the following:
Es’s Vegan Aquafaba (Chickpea Liquid) Mayo/Sauce
Chill the salad and mix with the dressing just before serving, and enjoy
Own creation, prepared, tried and tested by: Esme Slabs
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The Recipe Hunter (Cook & Enjoy) on
Es's Vegan Orzo and Vegetable Salad
October 12, 2017 | | 6 comments|