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The Vegan Chef "Eating a vegan diet doesn't have to be boring. In fact, there is no reason why it shouldn't be the most exciting way to eat. Fresh plant-based foods, organically grown and naturally prepared, are among nature's most healthful and delicious gifts." -- Chef Beverly Lynn Bennett

Reprinted with permission from Chef Beverly Lynn Bennett, The Vegan Chef.

Two Tomato and Orzo Confetti Pasta Salad
Yield: 3 quarts

Ingredients

• water
• 12 oz. orzo or other dry pasta of choice
• 1 cup yellow pear tomatoes, destemmed, and cut in half lengthwise
• 1 cup cherry tomatoes, destemmed, and cut in half lengthwise
• 1 cup orange or yellow pepper, destemmed, deseeded, and diced
• 1 cup celery, diced
• 1 cup English cucumber, cut in half lengthwise, and diced
• 1/2 cup black olives, sliced
• 1/3 cup lemon juice
• 1/4 cup olive oil
• 1/4 cup vegetable stock or water
• 2 T. Dijon mustard
• 1/4 t. sea salt
• 1/4 t. freshly ground black pepper
• 1/4 t. crushed red pepper flakes
• 1/3 cup freshly chopped basil
• 1/4 cup freshly chopped parsley
• 3 T. freshly chopped dill

Directions

In a large pot of salted, boiling water, cook the orzo for 5-7 minutes or until al dente. Drain, rinse with cold water, drain well again, and set the orzo aside to cool. In a large bowl, place the pear and cherry tomatoes, orange pepper, celery, cucumber, and black olives, and toss gently. In a small bowl, place the lemon juice, olive oil, vegetable stock, mustard, salt, pepper, and crushed red pepper flakes, and whisk well to combine. Add the herbs and whisk well to thoroughly incorporate them into the mixture. Add the cooled orzo and dressing to the vegetable mixture and toss gently to combine. Cover and chill for 30 minutes or more to allow the flavors to blend. Gently toss the salad again before serving.