Lunch yesterday: this yummy salad, adapted from Passionate Vegetarian:



1/4 cup Vegenaise (or other mayo)
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
juice and zest of half a lemon
2 large pinches dried tarragon
6 threads saffron
2 large pinches dried oregano

Whisk in a bowl.

Prepare 1/2 pound orzo pasta according to package directions. The recipe says chilled but I didn’t bother as all my other ingredients were chilled. I’m also a fan of cool, but not cold, pasta.

15 kalamata olives, chopped
2 Roma tomatoes, chopped
1/2 cucumber, unwaxed and unpeeled, chopped
1 rib celery, diced
2 tablespoons minced parsley
salt and freshly ground black pepper to taste

The recipe calls for a red bell pepper, roasted, peeled, seeded, diced — one of my favorite ingredients — but alas! I left it out of my shopping list so had to do without.

Romaine leaves, prepared (washed, spun dry, etc.)

Combine dressing, pasta and mix-ins in a bowl. Serve over the romaine leaves.

The recipe suggests topping with smoked tofu or smoked provolone, Parmesan, toasted pine nuts, parsley and mint — I used some grated Manchego instead. Absolutely delicious.