Spring Orzo Pasta Toss
Simple Spinach Salad
Ingredients
- 1 cup vegan whole wheat orzo
- ½ lb asparagus, trimmed and halved crosswise
- ½ cup frozen green peas
- 2½ Tbsp extra virgin olive oil
- 1 Tbsp fresh lemon juice
- 1 small clove garlic, minced
- 1½ Tbsp chopped fresh dill
- 1 (15-oz) can cannellini beans, drained and rinsed
- 1 cup grape tomatoes, halved
Instructions
- Cook pasta according to package directions, adding asparagus and peas during last 5 minutes of cooking; drain.
- Whisk together oil, lemon juice, garlic, dill, and salt and pepper to taste in a large bowl. Add pasta mixture, beans, and tomatoes; toss. Season with salt and pepper to taste.
Side Dish Ingredients
- 1 (5-oz) pkg baby spinach
- ½ English cucumber, thinly sliced
- 1 tomato, chopped
- 1½ Tbsp olive oil
- 1 Tbsp fresh lemon juice
- ½ tsp Dijon mustard
Side Dish Instructions
- Combine spinach, cucumber, and tomatoes in a large bowl.
- Whisk together oil, lemon juice, and Dijon mustard. Pour dressing over salad, and toss.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
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- Matching Grocery List
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