A few days after the summer solstice here in Montréal not only means summer is in full swing, it also means that salad season is well under way. I love salads, whether it be a traditional green leafy salad, a bean salad or a pasta based salad they’re all delicious to me. I feel like salads are one of those foods which get a bad reputation, there is nothing worse than a salad which is bland or drowned in too much dressing. One complaint I’ve heard a lot is that a salad isn’t a meal, but rather a side; and there’s a simple answer to this question… make a bigger salad. 

This orzo salad is sure to not leave anyone hungry. It is packed with orzo, cannellini beans and slivered almonds to make sure you won’t be hungry any time soon. To add a bit of sweetness and nice earthy tones to the recipe, we roast red onion and parsnips and add them to the salad when cool. The sweetness of the roasted veggies are balanced by fresh chopped dill and parsley, as well as a lemon & olive oil dressing. With fresh green bell pepper and green peas added in, the final salad is flavourful and acidic, but nicely balanced out by the roasted veggies. 

This makes a large heaping bowl of salad which is perfect for summer potlucks or picnics, we actually enjoyed this salad in the park on a lovely picnic. I hope this orzo salad can make its way into your summer plans. 

Active time: 20 minutes

Cook time: 20 minutes

Ingredients:

• 1 lb parsnips, peeled and diced
• 1 large red onion, diced
• 1 cup dry orzo, cooked according to package instructions
• 1 can cannellini beans, drained
• 3 cups frozen green peas, thawed
• 1 green bell pepper, diced

¾ cup chopped dill (remove stems before copping)

• ¾ cup chopped parsley (remove stems before copping)
• ⅓ cup slivered almonds
• 2 tbsp nutritional yeast
• ¼ cup olive oil, plus 2 tbsp for cooking
• ½ cup lemon juice

Directions:

1. Preheat the oven to 425 F. On a lined baking sheet, toss the parsnips and red onion with 2 tablespoons of olive oil, a few generous pinches of salt and some freshly cracked black pepper. Bake for 20-22 minutes until well roasted and soft, set aside. 
2. While the vegetables are roasting, cook your orzo according to package instructions and set aside when complete.
3. Make the simple dressing by whisking together the nutritional yeast, remaining olive oil, lemon juice and 1 tsp of salt. 
4. To a large salad bowl, add the cannellini beans, green peas, green bell pepper, dill, parsley, sliver almonds, roasted veggies, orzo and a healthy amount of black pepper. Drizzle the dressing over and toss to combine. Taste to adjust salt levels. Enjoy immediately or easily store in the fridge until later. Serve cold and enjoy!