Chef Randy: Orzo Pasta Salad

CHEF RANDY’S LIFE OF SPICE

orzo pasta salad

Try this vegan orzo pasta salad for a fresh taste. It is great for picnics or potluck gatherings (or to just have in the fridge if you need a quick snack).

Randy Graham is a noted chef and writer and has been a lactoovo vegetarian for over 38 years. Chef Randy has written and published a series of seven cookbooks with original recipes developed over the period 1975 through 2020. He writes for the Ojai Quarterly, the Ojai Monthly, and the California 101 Travelers Guide. His vegetarian recipes are published in newspapers throughout Central California under the header, Chef Randy. He and his wife, Robin, live in Ojai, California, with their dog Cooper. Robin and Cooper are not vegetarians.

Healthy Quick + Easy INGREDIENTS 1 1/2 cups uncooked orzo 14 ounces extra-firm organic tofu 6 tablespoons extra-virgin olive oil (divided) 2 tablespoons lemon juice 1 tablespoon apple cider vinegar 1 teaspoon dry basil 1/2 teaspoon dry oregano 1/2 teaspoon dry thyme 1 cup sweet corn 1/3 cup red onion (sliced thin) 1/2 cup Sun Gold cherry tomatoes (cut in half) 1 tablespoon nutritional yeast Salt and pepper to taste

DIRECTIONS

Preheat grill to high heat (about 550 degrees).

Cook the orzo according to package directions. You want it al dente so maybe a minute less than package directions. Drain well, add to a large mixing bowl, and set aside.

Cut tofu in half lengthwise. You should have two equal slices about 3/4-t inch thick. Brush tofu with two tablespoons of the olive oil. Place on grill and cook for four minutes per side. You want it to have nice grill marks but not be charred. Remove from grill, allow to cool, then cut into 3/4-inch cubes. Add tofu cubes to the mixing bowl with the orzo. Set aside.

In a separate mixing bowl, combine remaining olive oil, lemon juice, vinegar, basil, oregano, and thyme. Stir to combine. Pour this mixture over the tofu/orzo mixture. Add the corn, onion, cherry tomatoes, and the nutritional yeast. Gently stir to combine. Season with salt and pepper to taste. Cover and refrigerate until ready to serve.

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