40+ Fresh and Flavorful Sunday Dairy-Free Orzo Recipes for Your Feast

Orzo, a small and versatile pasta, is the perfect base for a variety of dairy-free dishes that are both satisfying and nourishing.

Whether you’re planning a relaxed Sunday meal with family or preparing for a week of healthy lunches, orzo can be the star of your dairy-free cooking.

With its light texture and ability to absorb rich, flavorful ingredients, it pairs beautifully with vegetables, legumes, and plant-based ingredients to create meals that are full of flavor and nutrients.

From creamy avocado orzo salads to hearty roasted vegetable orzo bowls, there’s something for everyone in this collection of 40+ Sunday Dairy-Free Orzo Recipes.

Let these recipes inspire your next Sunday meal—whether you’re looking for a quick weeknight dinner or a show-stopping side dish to share with loved ones.

40+ Fresh and Flavorful Sunday Dairy-Free Orzo Recipes for Your Feast

Dairy-free orzo recipes bring a unique twist to your Sunday meal planning, combining comfort and health in one dish.

Whether you prefer bold Mediterranean flavors, creamy avocado pairings, or refreshing vegetable-based salads, there’s no limit to the variety and creativity you can achieve with orzo.

These 40+ Sunday Dairy-Free Orzo Recipes are not only easy to prepare, but they also make healthy eating enjoyable and exciting.

From light lunches to hearty dinners, these dishes prove that you don’t need dairy to create satisfying, flavorful meals.

Get ready to savor the delicious possibilities of dairy-free orzo as you create meals that everyone can enjoy!

Creamy Dairy-Free Orzo with Roasted Vegetables

This creamy dairy-free orzo is packed with a medley of roasted vegetables like zucchini, bell peppers, and cherry tomatoes. The orzo is cooked in vegetable broth and finished with a silky dairy-free cream sauce made from cashews, offering a rich texture without any dairy. It’s an ideal dish for a cozy Sunday dinner that’s both wholesome and satisfying.

Ingredients:

• 1 cup orzo pasta
• 2 tbsp olive oil
• 1 zucchini, chopped
• 1 bell pepper, chopped
• 1 cup cherry tomatoes, halved
• 3 cloves garlic, minced
• 2 cups vegetable broth
• 1/2 cup cashews (soaked in water for 2 hours)
• 1/4 cup water
• Salt and pepper to taste
• 1 tbsp fresh basil, chopped

Instructions:

1. Preheat the oven to 400°F (200°C). Spread the zucchini, bell pepper, and cherry tomatoes on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 20 minutes or until tender.
2. In a saucepan, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant.
3. Stir in the vegetable broth and bring to a simmer. Add the orzo and cook according to the package instructions, about 8-10 minutes, until the orzo is tender and the liquid is absorbed.
4. In a blender, combine the soaked cashews and water. Blend until smooth and creamy.
5. Once the orzo is cooked, stir in the creamy cashew sauce and roasted vegetables. Adjust seasoning with salt and pepper as needed.
6. Garnish with fresh basil and serve warm.

This creamy dairy-free orzo is a comforting and flavorful meal that is sure to impress everyone around the table. The roasted vegetables bring out a depth of sweetness, while the cashew cream sauce adds the richness that makes this dish feel indulgent, all without any dairy. Perfect for a Sunday meal, it’s both nourishing and satisfying, offering a hearty plant-based option for all.

Lemon and Herb Dairy-Free Orzo Salad

This light and refreshing orzo salad is the perfect Sunday dish for a warm day or a picnic. Packed with fresh herbs, zesty lemon, and crisp vegetables, it’s a dairy-free delight that’s vibrant and full of flavor. The olive oil and lemon dressing brings all the ingredients together in a refreshing, tangy bite.

Ingredients:

• 1 cup orzo pasta
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 red onion, finely chopped
• 1/4 cup Kalamata olives, sliced
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh dill, chopped
• Juice of 1 lemon
• 1/4 cup extra-virgin olive oil
• Salt and pepper to taste

Instructions:

1. Cook the orzo according to the package directions. Drain and let it cool to room temperature.
2. In a large bowl, combine the cooled orzo, cucumber, cherry tomatoes, red onion, olives, parsley, and dill.
3. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour over the orzo salad and toss to coat evenly.
4. Adjust the seasoning with more salt and pepper if desired.
5. Chill in the refrigerator for at least 30 minutes before serving.

This Lemon and Herb Dairy-Free Orzo Salad is a fantastic option for those looking for something light but full of flavor. The combination of fresh vegetables, the aromatic herbs, and the tangy lemon dressing makes this salad a perfect dish for a Sunday lunch or dinner. Not only is it quick and easy to prepare, but it’s also incredibly refreshing, offering a burst of bright, clean flavors. This dish is ideal for both warm weather and casual gatherings.

Spicy Dairy-Free Orzo with Chickpeas and Spinach

This hearty and spicy dairy-free orzo with chickpeas and spinach is a perfect one-pot dish for a Sunday meal. The earthy chickpeas provide protein, while the fresh spinach adds a vibrant color. The dish gets its heat from red pepper flakes and smoked paprika, making it a flavorful, comforting meal without any dairy.

Ingredients:

• 1 cup orzo pasta
• 1 tbsp olive oil
• 1 can (15 oz) chickpeas, drained and rinsed
• 3 cups fresh spinach, chopped
• 1 red bell pepper, diced
• 1 onion, chopped
• 2 garlic cloves, minced
• 1/2 tsp smoked paprika
• 1/4 tsp red pepper flakes (adjust to heat preference)
• 1 1/2 cups vegetable broth
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the onion and red bell pepper and sauté for about 5 minutes, until softened.
2. Add garlic, smoked paprika, and red pepper flakes to the pan, cooking for another minute until fragrant.
3. Stir in the chickpeas and vegetable broth, bringing the mixture to a simmer. Add the orzo and cook according to the package instructions until tender, about 8-10 minutes.
4. Once the orzo is cooked, stir in the chopped spinach and cook until wilted, about 2 minutes. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh parsley.

This Spicy Dairy-Free Orzo with Chickpeas and Spinach is a bold, hearty meal perfect for a Sunday dinner. The combination of chickpeas and spinach provides a nutritious base, while the smoked paprika and red pepper flakes bring a delightful heat to the dish. It’s a one-pot wonder that’s both flavorful and easy to prepare, making it a great option for a comforting, dairy-free meal. The hearty spices and vibrant greens make it a satisfying choice for anyone looking for a meal that’s both healthy and full of depth.

Garlic and Olive Oil Dairy-Free Orzo with Asparagus

This simple yet flavorful garlic and olive oil orzo with asparagus is a great choice for a Sunday meal. The orzo is lightly sautéed with garlic and then tossed with fresh asparagus, creating a dish that’s bursting with flavor but doesn’t require much effort. The light olive oil dressing makes this dish refreshing and easy to pair with a variety of main courses.

Ingredients:

• 1 cup orzo pasta
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 bunch asparagus, trimmed and chopped
• 1/4 cup fresh lemon juice
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook the orzo according to the package instructions, drain, and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté for about 1 minute until fragrant.
3. Add the chopped asparagus to the pan and sauté for 5-6 minutes until tender and slightly browned.
4. Stir in the cooked orzo and fresh lemon juice. Season with salt and pepper to taste.
5. Toss everything together until well combined and heated through.
6. Garnish with fresh parsley before serving.

This Garlic and Olive Oil Dairy-Free Orzo with Asparagus is an incredibly light and refreshing dish that’s perfect for a Sunday meal. The asparagus adds a crunch and freshness, while the garlic and olive oil base enhances the orzo’s flavor without overwhelming it. The simple lemon juice helps balance the dish, making it an easy-to-make yet satisfying choice. It’s the kind of dish that feels both light and comforting, ideal for a sunny day or a light dinner.

Pesto Dairy-Free Orzo with Sun-Dried Tomatoes

This pesto dairy-free orzo is a vibrant dish full of flavor. The homemade pesto, made with fresh basil, garlic, pine nuts, and olive oil, coats the orzo perfectly. Paired with the tangy sweetness of sun-dried tomatoes, this dish is a wonderful combination of creamy, nutty, and savory notes. It’s an easy, make-ahead meal that works perfectly for a Sunday gathering or meal prep.

Ingredients:

• 1 cup orzo pasta
• 1/4 cup pine nuts
• 1 cup fresh basil leaves
• 2 cloves garlic
• 1/2 cup olive oil
• 1/4 cup nutritional yeast
• 1/2 cup sun-dried tomatoes, chopped
• Salt and pepper to taste

Instructions:

1. Cook the orzo according to package instructions. Drain and set aside.
2. In a food processor, combine the pine nuts, basil, garlic, olive oil, nutritional yeast, salt, and pepper. Pulse until smooth and creamy. You may need to add a little more olive oil to achieve the desired consistency.
3. Toss the cooked orzo with the pesto until well-coated.
4. Stir in the chopped sun-dried tomatoes.
5. Serve immediately or refrigerate for later.

This Pesto Dairy-Free Orzo with Sun-Dried Tomatoes offers a flavorful, vibrant combination of ingredients that make it perfect for a laid-back Sunday meal. The nutty, creamy pesto elevates the orzo, while the tangy sun-dried tomatoes provide a savory depth of flavor. This dish is ideal for those who crave the richness of pesto but need a dairy-free option. It’s quick to make, and leftovers taste even better the next day, making it a great meal to enjoy on a lazy Sunday or to prep ahead for busy weeks.

Mediterranean Dairy-Free Orzo with Roasted Red Peppers and Feta

This Mediterranean-inspired dairy-free orzo combines roasted red peppers, olives, and dairy-free feta to create a bright and satisfying dish. The combination of herbs and tangy olives, paired with the creamy dairy-free feta, makes for a rich yet light meal that’s perfect for a Sunday lunch or dinner. The orzo soaks up all the flavors of the vegetables and dressing, making each bite a delight.

Ingredients:

• 1 cup orzo pasta
• 1 red bell pepper, roasted and sliced
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 cup dairy-free feta cheese, crumbled
• 1/4 cup red onion, thinly sliced
• 2 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Place the red bell pepper on a baking sheet and roast for about 20 minutes until the skin is blackened. Let it cool, then peel off the skin and slice into strips.
2. Cook the orzo according to the package instructions, drain, and set aside.
3. In a large bowl, combine the cooked orzo with the roasted red pepper, olives, dairy-free feta, and red onion.
4. In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper. Pour the dressing over the orzo and toss to combine.
5. Garnish with fresh parsley before serving.

This Mediterranean Dairy-Free Orzo with Roasted Red Peppers and Feta brings together the bright flavors of the Mediterranean in a dairy-free dish that’s perfect for Sunday. The roasted red peppers add sweetness, while the olives and feta provide savory, tangy notes. The olive oil and red wine vinegar dressing ties everything together, making this dish an ideal choice for anyone looking for a fresh, flavorful meal. It’s light yet satisfying, and the perfect side dish or main for a sunny Sunday gathering.

Spinach and Artichoke Dairy-Free Orzo Casserole

This Spinach and Artichoke Dairy-Free Orzo Casserole is a hearty, comforting dish that brings together tender orzo, creamy cashew sauce, and the vibrant flavors of spinach and artichokes. Baked to perfection, it’s the perfect Sunday casserole to feed a crowd or enjoy as a leftover-packed meal throughout the week. The combination of flavors is rich and satisfying without the need for dairy, making it a crowd-pleaser for anyone following a dairy-free lifestyle.

Ingredients:

• 1 cup orzo pasta
• 2 tbsp olive oil
• 1 can (14 oz) artichoke hearts, drained and chopped
• 4 cups fresh spinach, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/2 cup raw cashews (soaked for 2 hours)
• 1/2 cup water
• 1 tbsp nutritional yeast
• Salt and pepper to taste
• 1/4 cup dairy-free breadcrumbs

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the orzo according to the package directions, drain, and set aside.
3. Heat olive oil in a large skillet over medium heat. Add the onion and garlic, cooking for about 5 minutes until softened.
4. Add the chopped artichokes and spinach, cooking until the spinach wilts down, about 3-4 minutes. Season with salt and pepper.
5. In a blender, combine the soaked cashews, water, and nutritional yeast. Blend until smooth and creamy.
6. In a large bowl, combine the cooked orzo, sautéed spinach and artichokes, and cashew cream sauce. Mix everything together and transfer to a greased casserole dish.
7. Sprinkle dairy-free breadcrumbs over the top and bake for 20-25 minutes, until golden brown and bubbling.
8. Serve warm.

This Spinach and Artichoke Dairy-Free Orzo Casserole is a rich and creamy dish that is perfect for a cozy Sunday meal. The cashew cream sauce gives it a luxurious texture while the spinach and artichokes provide the necessary freshness and depth of flavor. Baked with a crunchy breadcrumb topping, it’s a comforting casserole that proves you don’t need dairy to create something indulgent. This casserole is easy to prepare, and the leftovers make for a great lunch the next day.

Dairy-Free Orzo with Lemon and Capers

For a bright, tangy, and slightly salty dish, this Dairy-Free Orzo with Lemon and Capers is the way to go. The orzo is perfectly cooked and combined with a zesty lemon dressing, capers, and fresh parsley, creating a refreshing yet filling dish. It’s an ideal choice for a light Sunday dinner or a side dish that pairs wonderfully with grilled fish or chicken.

Ingredients:

• 1 cup orzo pasta
• 2 tbsp olive oil
• 1/4 cup fresh lemon juice
• 2 tbsp capers, drained and rinsed
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste
• Lemon zest for garnish

Instructions:

1. Cook the orzo according to package directions, drain, and set aside.
2. In a small bowl, whisk together the olive oil, lemon juice, capers, salt, and pepper.
3. Toss the cooked orzo with the lemon dressing, making sure it’s well-coated.
4. Stir in the chopped parsley and garnish with lemon zest.
5. Serve immediately or chill for a cold pasta salad option.

This Dairy-Free Orzo with Lemon and Capers is a refreshing and zesty dish that’s perfect for any occasion, especially a Sunday lunch or dinner. The tangy lemon and briny capers elevate the orzo, making it a delightful and light dish that’s full of flavor. It’s simple to prepare but packed with vibrant ingredients, proving that sometimes less is more. This dish works as a side or a main course, especially if paired with your favorite protein, making it a versatile addition to any meal.

Roasted Tomato and Basil Dairy-Free Orzo Soup

This Roasted Tomato and Basil Dairy-Free Orzo Soup is a comforting and nourishing option for those looking for a cozy meal on a Sunday afternoon. The tomatoes are roasted to bring out their natural sweetness, and when combined with fresh basil and orzo pasta, the soup becomes a heartwarming dish that’s both filling and flavorful. It’s a great way to enjoy a dairy-free version of a classic tomato soup.

Ingredients:

• 1 pint cherry tomatoes, halved
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup orzo pasta
• 1/4 cup fresh basil, chopped
• 1 tbsp balsamic vinegar (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Place the cherry tomatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20 minutes, or until the tomatoes are soft and slightly caramelized.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking for about 5 minutes until softened.
3. Add the vegetable broth to the pot and bring to a simmer.
4. Stir in the roasted tomatoes and cook for another 10 minutes, allowing the flavors to meld together.
5. Add the orzo pasta to the pot and cook until tender, about 8-10 minutes.
6. Stir in the fresh basil and balsamic vinegar, if using. Adjust seasoning with salt and pepper.
7. Serve hot with extra basil on top.

This Roasted Tomato and Basil Dairy-Free Orzo Soup is the perfect Sunday comfort food. The roasted tomatoes give the soup a deep, rich flavor, while the fresh basil adds an aromatic freshness. The orzo pasta makes it a more filling option, while still maintaining that light and comforting quality of a soup. It’s easy to prepare and offers a satisfying, dairy-free twist on the traditional tomato soup. A bowl of this soup, served with crusty bread, will undoubtedly warm your soul.

Dairy-Free Orzo with Roasted Vegetables and Balsamic Glaze

This Dairy-Free Orzo with Roasted Vegetables and Balsamic Glaze is a colorful and flavorful dish that celebrates the richness of roasted vegetables. The orzo absorbs the smoky, savory flavors of the roasted vegetables, while the balsamic glaze adds a sweet and tangy finishing touch. It’s a perfect Sunday dish for a light, healthy, and satisfying meal that can stand on its own or be served as a side dish.

Ingredients:

• 1 cup orzo pasta
• 1 zucchini, sliced
• 1 bell pepper, chopped
• 1 red onion, quartered
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup balsamic vinegar
• 1 tbsp maple syrup (or honey)
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Arrange the zucchini, bell pepper, onion, and cherry tomatoes on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 20-25 minutes until the vegetables are tender and caramelized.
2. Cook the orzo according to package instructions, drain, and set aside.
3. In a small saucepan, combine the balsamic vinegar and maple syrup. Simmer over medium heat for about 5-7 minutes, until the mixture reduces and thickens into a glaze.
4. In a large bowl, toss the cooked orzo with the roasted vegetables. Drizzle with the balsamic glaze and toss again to coat everything evenly.
5. Garnish with fresh basil before serving.

This Dairy-Free Orzo with Roasted Vegetables and Balsamic Glaze is a delicious and vibrant dish that brings together the natural sweetness of roasted vegetables and the tang of balsamic vinegar. The orzo adds a comforting texture, while the balsamic glaze brings a touch of sweetness and acidity to balance out the savory flavors. This dish is perfect for a light Sunday meal or as a healthy side for grilled meats or tofu. The addition of fresh basil enhances the overall freshness, making this dish a colorful and flavorful option for any occasion.

Spicy Chickpea and Spinach Dairy-Free Orzo

This Spicy Chickpea and Spinach Dairy-Free Orzo is a flavorful, plant-based dish packed with protein, fiber, and tons of bold spices. The crispy chickpeas add a crunchy texture to the dish, while the spinach provides a fresh, earthy contrast. This orzo recipe is quick to prepare and offers a satisfying meal that’s perfect for a Sunday dinner, full of vibrant flavors and a hint of heat.

Ingredients:

• 1 cup orzo pasta
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/4 tsp cayenne pepper (optional)
• Salt and pepper to taste
• 3 cups fresh spinach, chopped
• 2 cloves garlic, minced
• 1 tbsp lemon juice
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the chickpeas with olive oil, smoked paprika, cumin, cayenne, salt, and pepper. Spread the chickpeas in a single layer on a baking sheet and bake for 20-25 minutes until crispy, shaking the pan halfway through.
2. Cook the orzo according to package instructions, drain, and set aside.
3. In a large skillet, heat a tablespoon of olive oil over medium heat. Add the garlic and sauté for about 1 minute until fragrant.
4. Add the chopped spinach to the skillet and cook until wilted, about 3 minutes.
5. Toss the cooked orzo into the skillet with the spinach, add the crispy chickpeas, and stir to combine.
6. Drizzle with lemon juice and adjust seasoning with salt and pepper.
7. Garnish with fresh cilantro before serving.

The Spicy Chickpea and Spinach Dairy-Free Orzo is a flavorful and filling dish that’s perfect for a Sunday dinner or meal prep for the week ahead. The crispy chickpeas provide an exciting crunch, while the orzo serves as the perfect base to absorb all the vibrant spices. The fresh spinach adds color and a nourishing element to the dish, while the lemon juice brightens everything up. With the perfect balance of spice, protein, and fiber, this orzo recipe is a satisfying and healthy option for those looking for a dairy-free, plant-based meal.

Lemon, Mint, and Cucumber Dairy-Free Orzo Salad

This refreshing Lemon, Mint, and Cucumber Dairy-Free Orzo Salad is a cool and light dish that’s perfect for a warm Sunday lunch or as a side to your favorite protein. The orzo is tossed with fresh cucumber, mint, and a tangy lemon dressing, creating a vibrant and cooling meal. It’s a versatile dish that can be served chilled, making it perfect for summer or a light meal any time of year.

Ingredients:

• 1 cup orzo pasta
• 1 cucumber, diced
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup fresh lemon juice
• 2 tbsp olive oil
• Salt and pepper to taste
• Zest of 1 lemon
• 1/4 cup toasted pine nuts (optional)

Instructions:

1. Cook the orzo according to the package instructions. Drain and rinse under cold water to cool.
2. In a large bowl, combine the cooked orzo, diced cucumber, chopped mint, and lemon zest.
3. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
4. Pour the dressing over the orzo mixture and toss until well coated.
5. Garnish with toasted pine nuts, if using, and serve chilled.

This Lemon, Mint, and Cucumber Dairy-Free Orzo Salad is a refreshing and light dish, ideal for a laid-back Sunday meal or a picnic. The bright lemon dressing complements the cool cucumber and fragrant mint, creating a crisp, refreshing salad. The orzo provides substance without weighing the dish down, making it perfect for those looking for a light yet satisfying option. Whether served on its own or alongside grilled proteins, this orzo salad is the perfect choice for a summery, dairy-free dish that’s full of flavor and easy to prepare.

Mediterranean Dairy-Free Orzo Salad with Kalamata Olives

This Mediterranean Dairy-Free Orzo Salad with Kalamata Olives is a bright and hearty dish packed with Mediterranean flavors. The orzo is tossed with crunchy cucumbers, juicy cherry tomatoes, Kalamata olives, and fresh herbs, all dressed in a tangy lemon-oregano vinaigrette. It’s a perfect Sunday dish to enjoy as a light lunch or dinner, or as a side for grilled meats or seafood. The flavors are bold and satisfying, making it a go-to for any occasion.

Ingredients:

• 1 cup orzo pasta
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 cup Kalamata olives, pitted and sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup olive oil
• 2 tbsp fresh lemon juice
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Cook the orzo according to package instructions, drain, and set aside to cool.
2. In a large bowl, combine the cooled orzo with cherry tomatoes, cucumber, olives, red onion, parsley, and mint.
3. In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper.
4. Pour the dressing over the orzo mixture and toss to combine until evenly coated.
5. Serve immediately, or chill in the fridge for an hour to allow the flavors to meld.

This Mediterranean Dairy-Free Orzo Salad with Kalamata Olives is a flavorful and fresh dish that’s perfect for Sunday gatherings, picnics, or meal prepping for the week. The combination of crisp vegetables, briny olives, and aromatic herbs brings a vibrant touch to the orzo, while the tangy lemon dressing ties everything together beautifully. This salad is not only light and healthy but also packed with bold Mediterranean flavors, making it a satisfying and versatile addition to your dairy-free repertoire.

Dairy-Free Orzo with Roasted Garlic and Mushrooms

This Dairy-Free Orzo with Roasted Garlic and Mushrooms is a savory and satisfying dish that combines earthy roasted garlic, tender mushrooms, and creamy coconut milk for a comforting, dairy-free meal. The orzo soaks up all the flavors, creating a deliciously rich and flavorful dish that works well for both casual dinners and more formal gatherings. It’s a great option for a filling yet dairy-free Sunday dinner.

Ingredients:

• 1 cup orzo pasta
• 1 head of garlic, peeled and separated into cloves
• 2 tbsp olive oil
• 1 lb mushrooms, sliced
• 1/2 cup coconut milk (full-fat)
• 1/4 cup vegetable broth
• Salt and pepper to taste
• 1/4 tsp dried thyme
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Place the garlic cloves on a small piece of foil, drizzle with olive oil, and wrap it up. Roast for 20-25 minutes until soft and golden brown.
2. Cook the orzo according to the package directions, drain, and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and cook for 5-7 minutes, until they release their juices and become tender.
4. Add the roasted garlic to the skillet, mashing it with a fork or spoon. Stir in the coconut milk, vegetable broth, thyme, salt, and pepper, and simmer for 5 minutes to combine the flavors.
5. Toss the cooked orzo into the skillet with the garlic-mushroom sauce, mixing well to coat the pasta.
6. Garnish with fresh parsley and serve.

This Dairy-Free Orzo with Roasted Garlic and Mushrooms is a rich and savory dish that’s perfect for a cozy Sunday evening. The roasted garlic adds a deep, sweet flavor to the creamy coconut milk sauce, which complements the earthy mushrooms and soft orzo. This dish is hearty enough to be a main course but also makes a wonderful side to roasted meats or grilled vegetables. It’s a satisfying, flavorful meal that proves dairy-free cooking can be just as indulgent as traditional recipes.

Avocado and Cherry Tomato Dairy-Free Orzo

This Avocado and Cherry Tomato Dairy-Free Orzo is a vibrant and creamy dish that’s perfect for a fresh and light Sunday lunch or dinner. The creamy avocado replaces the need for dairy, while the cherry tomatoes bring a burst of sweetness and acidity. Tossed together with orzo and a simple lemon dressing, this dish is quick, easy to prepare, and incredibly satisfying with a wonderful balance of textures and flavors.

Ingredients:

• 1 cup orzo pasta
• 1 ripe avocado, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp olive oil
• 2 tbsp fresh lemon juice
• Salt and pepper to taste

Instructions:

1. Cook the orzo according to package instructions, drain, and set aside to cool.
2. In a large bowl, combine the cooled orzo with diced avocado, cherry tomatoes, red onion, and cilantro.
3. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
4. Pour the dressing over the orzo mixture and toss gently to combine.
5. Serve immediately, or chill for 30 minutes for a refreshing cold pasta salad.

The Avocado and Cherry Tomato Dairy-Free Orzo is the perfect dish for those looking for a light, refreshing, and nutrient-packed meal. The creamy avocado adds richness and depth to the orzo, while the cherry tomatoes provide a burst of freshness. With the bright citrusy dressing and the addition of cilantro, this dish is full of flavor without relying on any dairy. It’s a quick and easy recipe that makes for a perfect Sunday lunch, offering a delicious balance of textures and flavors, all in one bowl.

Note: More recipes are coming soon!