Mediterranean Pasta Salad
Using Veggie Broth Concentrate
This delicious Mediterranean pasta salad combines orzo pasta, cooked in our Kitchen Accomplice Veggie Broth for extra flavor, and a basketful of tasty ingredients including sun-dried tomatoes, red peppers, fresh spinach, red onion, basil, pine nuts, and feta cheese. Double it to feed a crowd or add grilled chicken or seafood to make it a main dish.
1/3 cup finely chopped red onion
3 tablespoons balsamic vinegar
4 1/2 cups water
1 pound orzo (or other small pasta)
1 large red pepper, seeded and cut into thin strips
2/3 cup fresh baby spinach
1/3 cup sun-dried tomatoes (in oil), drained and chopped
1/4 cup pine nuts (or coarsely chopped walnuts)
1/2 cup pitted black olives, coarsely chopped
3 ounces crumbled feta cheese
1/3 cup chopped fresh basil
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup olive oil
In a large bowl, combine the red onion and balsamic vinegar and let stand while you prepare the other ingredients.
Bring the water to a boil in a large saucepan. Whisk in theKitchen Accomplice Veggie Broth Concentrate orVegan Plant-Based No-Bone Broth Concentrate, stirring until it dissolves. Add the orzo, reduce the heat to medium, cover partially, and cook until the pasta is al dente. Drain in a colander.
Add the cooked orzo and all the remaining ingredients to the bowl holding the onions, and toss to combine well. Serve at room temperature.