Instructions:

1. Cook the orzo per the directions on the back of the box.

1. Drain the water and run cold water over it until it’s no longer hot.

1. Slice carrots into small pieces, chop kale, chop parsley, and chop celery into small pieces.
2. Once the orzo has cooled, add all ingredients to a large bowl. I suggest starting with 1 tablespoon red wine vinegar, tossing the salad, then adding more if needed.

Notes:

Make sure to adjust the oil and vinegar quantities to suit your tastes. And make sure to season it well since there’s a fair bit of orzo in here.

Photo and Recipe Courtesy of Maria of GreenVeganie