Ingredients
Equipment
Method
- Bring the cooking water to a boil and add the pinch of salt. Cook the orzo according to its package until tender with a little bite, then drain. Prepare the sauce while it cooks if practical.
- Blanch the asparagus in boiling water for about 1–1 1/2 minutes, until crisp-tender. Transfer to cold water to stop the cooking, then drain well.
- Blend the sauce tomatoes, drained sun-dried tomatoes, garlic, olive oil, balsamic vinegar, sauce salt, pepper, optional chili flakes and basil until smooth or lightly textured, as you prefer.
- Combine the drained orzo, sauce, asparagus, halved mix-in tomatoes and diced onion in a bowl. Toss gently to coat. Taste for the balance of tomato, salt and acidity.
- Divide into four portions and add any optional vegan feta or cashew cheese, herbs or microgreens, and a little fresh black pepper. Serve warm or at room temperature, then refrigerate leftovers promptly.
Nutrition
Notes
Tomatoes: Two cups go into the blended sauce and one cup is folded in as fresh halves; keep those roles separate.
Texture: Briefly blanch the asparagus and drain it well so it keeps its bite without watering the sauce.
Timing: The 27-minute estimate includes pasta cooking; package directions take priority and some preparation can overlap.
Swaps: Lemon juice gives a brighter citrus note in place of balsamic vinegar. Shallot is a gentler alternative to red onion.
Gluten-free option: Use GF orzo or another GF pasta and follow its own package directions; the standard orzo contains wheat.
Serving: Vegan feta or cashew cheese adds richness but is optional and separate from the base nutrition estimate.
Make ahead: Prepare the raw sauce shortly before serving for the freshest flavor; if preparing earlier, refrigerate it and the cooked pasta separately.
Storage: Refrigerate the combined dish promptly at 40°F (4°C) or below and use within two days for best quality. If serving warm again, heat the portion thoroughly to 165°F (74°C); the fresh sauce and asparagus will soften.
