Mushroom and Olive Orzo Salad

Not sure why it's mushroom and orzo, because there's a lot of stuff in it! I prefer pasta salads like this served cold. Don't be intimidated by the long list of ingredients- these are all pantry and clean-the-fridge items.



1 Tb. olive oil
1 Tb. balsamic vinegar
1 Tb. vegan mayonnaise (I like Vegenaise)
1 Tb. red wine vinegar
1 tsp dijon mustard
2 scallions (green onions), chopped (include white parts)
1/4 c finely chopped red onion
1 deseeded* roma tomato, chopped
Generous pinch salt
Generous grind pepper
Dash garlic powder
1/4 c. finely chopped parsley
5 green olives, chopped (2-3 Tb)
5 black olives, chopped (2-3 Tb)
4-5 large button mushrooms, sautéed then chopped
1/2 c peas, optional
2 c cooked orzo

Start with the liquids in the dressing (oil through dijon). Add all the other ingredients except the orzo, and mix well.

While you are cooking the orzo (about 1-1 1/2 cups dry), prepare the dressing and refrigerate. When orzo is done cooing, drain and refrigerate separately.

When both the pasta and the dressing are relatively cool, combine and chill further. Season with more salt and pepper to taste. You may want to drizzle a little more olive oil.

*To deseed this one tomato, just cut into about 1/4 and scoop the seeds out with clean hands.

If you would like to use a different pasta, I would suggest increasing the amount (3-4 cups cooked) since orzo is a dense little pasta.