Orzo Pasta Summer Salad
Makes
4
servings
Tempeh is the star in this quick and easy hot weather favorite.
Meal Type
Salads & Soups
Diet Type
Vegan
Ingredients
6 ounces orzo pasta
3 tablespoons Organic olive oil
1 8 ounce package tempeh cut into half inch squares
6 tablespoons balsamic vinegar
3 tablespoons tamari
3 tablespoons water
½ teaspoon sea salt
Black pepper to taste
4 green onions, diced
1-2 cups cucumber cut into quarter rounds
1-2 cups cherry tomatoes cut in half
¼ cup basil, minced
3 tablespoons Organic olive oil
1 8 ounce package tempeh cut into half inch squares
6 tablespoons balsamic vinegar
3 tablespoons tamari
3 tablespoons water
½ teaspoon sea salt
Black pepper to taste
4 green onions, diced
1-2 cups cucumber cut into quarter rounds
1-2 cups cherry tomatoes cut in half
¼ cup basil, minced
1
Cook the pasta according to instructions and set aside.
2
Heat 1 tablespoon of the oil in a skillet, and sauté the tempeh until browned.
3
Combine 3 tablespoons vinegar with the tamari and water. Pour over the tempeh, and continue cooking until the liquid is absorbed. Set aside.
4
In a large salad bowl, combine the remaining 2 tablespoons oil with the remaining 3 tablespoons of vinegar and the salt and pepper.
5
Add all the vegetables, the pasta, tempeh, and basil. Toss to combine. Let this sit for awhile so the flavors marry.