Friday, May 25, 2018

Orzo Salad with Sundried Tomatoes

I've been trying meal prepping and it's working quite well. It's time consuming the first day (because not only am I meal-prepping for me, but also for Mr. Boyfriend) but in the end you're saving a lot of time. And it forces me to only eat what's in my pot rather than having multiple servings... Ah, self-control!

Through Google researches, I found a recipe for pasta salad that was different from the usual mayonnaise-based tomato salad. I adapted it (because I can't follow instructions) and that's what I came up with.

Edit: Apparently, the recipe I saw was also adapted from Ina Garten. I just found out!


15 sun dried tomatoes in oil
4 table spoons of red wine vinegar
10-ish table spoons of olive oil (I mostly used the oil from the sun dried tomatoes)
2 cloves of garlic
2 table spoons of capers
Sea salt
Freshly ground pepper, to taste
500 g of orzo, dried
1 package of cherry tomatoes
Half a package of vegan shredded cheese
4 tablespoons (or more) of vegan parmesan cheese
20 fresh basil leaves
1 average size jar of sliced black olives


1) Cooking the orzo in boiling water. Drain and reserve.
2) Meanwhile, make the "vinaigrette" by putting 10 of the sundried tomatoes in a blender along with vinegar, oil, garlic, half of the capers, salt and pepper. Whizz until relatively smooth.
3) Halve the cherry tomatoes and slice basil in chiffonade
4) To help the orzo to cool off, rince it off under cold water. Transfer to a bowl and poor in vinaigrette, cherry tomatoes, basil, drained black olives, cheese and parmesan.
5) Mix until well combined and verify seasoning.


P.S. I am terrible at remembering to take pictures. I'll update this next time I make the recipe.

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