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Naturally Vegan: Roasted Corn and Orzo Pasta Salad
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Photography by Alexa Soto for Edible San Diego
Ingredients
SERVES 6-8
FOR THE SALAD
- 4 ears of corn, husks removed
- 2 cups uncooked orzo pasta
- 1 teaspoon vegan bouillon
- 1 pint cherry tomatoes, halved
- 1 cup spinach, chopped
- ½ cup slivered almonds
- ½ bunch cilantro, chopped
- Salt and freshly ground black pepper
FOR THE DRESSING
- 2 tablespoons tahini
- 2 lemons, juiced (plus more to taste)
- ½ cup water
- 1 teaspoon garlic powder
- ½ teaspoon ground mustard seed
Instructions
- Making orzo pasta according to the directions on package, adding 1 teaspoon of bouillon. Once cooked, drain any excess water, rinse with cold water to stop the cooking process, and place orzo into a large mixing bowl. Set aside.
- Grill the corn, turning frequently, until the kernels are brown in places. Set aside until cool enough to handle.
- Meanwhile, add all dressing ingredients to a small bowl and whisk until well combined.
- Cut the corn kernels off the cob and add to your orzo bowl. Add spinach, almonds, cilantro, and dressing; toss well to combine. Add salt, pepper, and lemon to taste.
- Chill in the refrigerator or leave at room temperature until ready to serve.
Alexa Soto
Alexa is the food photographer & recipe developer behind Fuelednaturally.net, where she shares vibrant, easy & delicious vegan recipes. She also loves to “veganize” classic favorites like pizza, wings, and even Alfredo pasta. Her goal is to always show that vegan food is JUST food! She spends her days testing recipes in the kitchen, working on her food styling/food photography, and running her small business Blissful Gatherings, a San Diego pop up event service that creates vegan meals using curated local San Diego produce. You can follow her work on Instagram at @alexafuelednaturally
