Hey, hey, hey! I’m back with a refreshing Orzo... |

Sugar Coated Vegan is sweet filled food blog featuring vegan desserts and the occasional savory and gluten free dishes. It's the birth of a new years eve resolution to take my love of food and baking and share it with others. I hope you try out the recipes and enjoy them as much as I have and don't hesitate to request your favorite sweets!

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Hey, hey, hey!

I’m back with a refreshing Orzo Salad! I know there is a longer time between posts lately but as I keep saying tons more recipes coming up soon. I hope you enjoy this salad, it’s really good and even better if you use fresh parsley! I wish I had some laying around but the dried worked just as well. A giveaway will be coming up soon as well so keep looking for that!

As always, click read more for the recipe!

- Alexis ♥

Orzo Salad

1 pound Orzo
1 ½ cups cherry tomatoes, chopped
2 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
2 tablespoons parsley (use fresh if you have it but use 1/3 cup!)
1 tablespoon vegan butter
Salt and pepper to taste

Directions

Bring a medium pot of water up to boil and salt it before adding in the orzo. Cook until soft but still a little al dente. Drain the water and place the orzo in a large bowl. Quickly add in all the other ingredients and mix until well combined.

You can eat it warm or cold! Enjoy!