Description
A refreshing Vegan Lemon Basil Pasta Salad featuring orzo, cherry tomatoes, and chickpeas, perfect for summer gatherings.
Ingredients
Scale
- 8 oz orzo pasta
- 1 cup cherry tomatoes, halved
- 1/2 cup sun-dried tomatoes, chopped
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups arugula
- 1 cup vegan feta
- 1/4 cup fresh basil, chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Cook the orzo pasta according to package instructions. Drain and let cool.
- Combine the cooked orzo, cherry tomatoes, sun-dried tomatoes, chickpeas, arugula, vegan feta, and basil in a large bowl.
- Whisk together olive oil, lemon juice, salt, and pepper in a small bowl.
- Pour the dressing over the pasta salad and toss to combine.
- Serve chilled or at room temperature.
Notes
For added crunch, consider incorporating toasted pine nuts or walnuts. Adjust seasoning based on taste.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg
Keywords: vegan pasta salad, lemon basil salad, orzo pasta recipe, summer salad
