Orzo Salad with Sugar Snap Peas, Marinated Artichokes, and Lemon Pesto Dressing

Serves: 4
Total TIME: 15 MINUTES

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INGREDIENTS

• 4 cups packed arugula

• 2 cups sugar snap peas, thinly sliced

• 1 cup orzo

• 2 teaspoons italian seasoning

• 2 cups marinated artichokes, quartered

• 1/3 cup vegan feta, crumbled

• 2 tablespoons pine nuts, toasted

• 2 tablespoons capers

• Sprinkle of dill

• Salt and pepper to taste

For the Dressing:

• 1/4 cup vegan pesto

• Juice of 1 lemon

• Salt and pepper to taste

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RECIPE

1. Cook the orzo according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Allow it to cool completely. Add Italian seasoning to cooked orzo and stir well to combine. Salt and pepper to taste.

2. In a large mixing bowl, combine the cooked orzo, arugula, sliced sugar snap peas, marinated artichokes, crumbled vegan feta, toasted pine nuts, and capers.

3. In a small bowl, whisk together the vegan pesto and lemon juice until well combined. Season with salt and pepper to taste.

4. Pour the lemon pesto dressing over the salad ingredients in the large mixing bowl. Gently toss until everything is evenly coated with the dressing.

5. Taste and adjust seasoning if necessary.

6. Transfer the salad to a serving dish or platter. Sprinkle with a touch of dill for garnish.

7. Serve immediately, or refrigerate until ready to serve.