A hearty and herbaceous pasta salad with bright notes featuring our Tofurky Mango Chipotle Sausage, orzo, red bell peppers, arugula, almonds, fresh basil, cilantro, vegan feta, and an easy shake-in-a-jar garlic-lime vinaigrette. Makes 6 servings

what you’ll need:

8oz orzo pasta
1 Package Mango Chipotle Sausages, thinly sliced
¼ cup plus 1 tablespoon olive oil, divided
2 tablespoons fresh lime juice
2 teaspoons agave
2 garlic cloves, minced
½ teaspoon ground cumin
¼ teaspoon sea salt
1 medium red bell pepper, diced
1 (4oz) package baby spinach or arugula
½ cup slivered almonds
⅓ cup fresh chopped basil
¼ cup fresh chopped cilantro
¼ cup crumbled vegan feta (optional)

how to make:

1. Cook orzo according to package directions. Drain and set aside.
2. In a medium skillet over medium-high heat, warm 1 tablespoon oil. Add sliced sausage and cook, stirring occasionally, until browned on all sides, about 5 minutes. Remove from heat and bring to room temperature.
3. In a jar with a tight fitting lid, add ¼ cup oil, lime juice, agave, garlic, cumin, and salt. Seal tightly with lid and shake vigorously until well combined.
4. In a large mixing bowl, add cooked orzo, sausage, bell peppers, spinach, almonds, basil and cilantro. Pour vinaigrette over the ingredients and gently toss until all ingredients are well coated. Sprinkle with feta if desired.