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  • Payton Pinsky

Creamy Vegetable and Orzo Pasta Salad

Get ready for your new go-to summer pasta salad recipe!! This dish was inspired by one of my favorite Instagram bloggers, Healthy Girl Kitchen. The creamy hummus sauce makes the perfect flavor additive to the combination of roasted vegetables and dense orzo. This meal can be enjoyed warm or cold. On it's own, or even topped on a bed of leafy greens. The possibilities are endless, so let's get cooking!

Ingredients: 1/2 Box Orzo Pasta

1 Zucchini

1/2 Red Bell Pepper

1/2 Red Onion

1 1/2 Cups Cauliflower Florets

3/4 14oz Can Chickpeas (Garbanzo Beans)

1 Large or 2 Smaller Carrots

Vegan Feta or Cheese Wedges (I used these)

Olive Oil

Salt and Pepper

Hummus Sauce:

1 Cup Roasted Garlic Hummus

2 Tbs Water

1 Tbs Lemon Juice

1 Tbs Olive Oil

  1. Preheat oven to 425 degrees. Prep all your veggies. Dice them into bite sized pieces. Line your baking sheet with your veggies and lightly cover them in oil, salt and pepper. Cook for 30 minutes, flipping them halfway.

2. Bring water to a boil and cook your orzo according to the packaging. Once cooked, drain water and add to a large mixing bowl.

3. While orzo is cooking, make your hummus sauce by mixing all ingredients together until well combined.

4. Once vegetables are roasted and slight browned but not soft, add them to your cooked orzo. Mix in your hummus sauce and top with vegan cheese. Enjoy!

This recipe should make about 4-6 servings.

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