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This AMAZING Orzo Pasta Salad is always a great option to keep in the fridge and snack on throughout the day. I am pairing it with a delicious oil-free Greek dressing that takes it over the top. Check out my Orzo Pasta Salad recipe and leave a comment below if you make this. Tag me on instagram if you post any photos and use the hashtag #pbd5050

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📚 Videos & Sources mentioned:
▪ VegInspired Dressing Video: https://youtu.be/063AuG0SsrI
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What I am using in this video:
https://amzn.to/3dyDImi Dalstrong 7″ Cleaver knife
https://amzn.to/3siqPBg Dalstrong 10″ Bread knife
https://amzn.to/3pKTxJ8 Uberchef Garlic press
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https://amzn.to/3bwUD5G Cuisinart mini food processor
https://amzn.to/3ddBJDP XO Steel Salad Spinner
https://amzn.to/2ZnZAZf Vitamix blending bowls
https://amzn.to/3jRxm2s Wire mesh strainer
https://amzn.to/3pn7uN6 Pyrex Glass Bowls with lids
https://amzn.to/2LPPrS3 Le Creuset sauce pot with lid
Orzo Salad
1/2 lb (224 G) Orzo macaroni
4 oz (100 g) dry black garbanzo beans (or a 15oz can rinsed and drained)
1/2 red onion, thinly sliced
8 to 10 Brussels sprouts, shredded
20 Cherry tomatoes, cut into quarters
small handful of parsley, chopped
1 TBSP capers in vinegar brine (no oil)

Add dry black garbanzo beans/chickpeas to pot and cover with plenty of water. Chickpeas will double in size. Let soak overnight. Next day, pour out water, rinse chickpeas and add to a pot. Cover with about two inches of fresh water and bring to a boil. Once boiling, turn heat down and simmer for 1.5 hours. Test the chickpeas to make sure they are soft but not mushy. They should be slightly al-dente. Remove from water. Dont throw the water out as that is your aquafaba for the dressing so save 1/2 cup of it. Next, while the chickpeas are cooling off, cook orzo pasta to manufactures specification for al-dente. Drain pasta but dont rinse. Let pasta cool for 15 mins. Then add pasta to a large mixing bowl. To the bowl add the garbanzo beans, 1/2 thinly sliced red onion, 8 to 10 Brussels sprouts shredded, 20 Cherry tomatoes cut into quarters, a small handful of parsley chopped, and 1 TBSP capers in vinegar brine (no oil). Add salt and pepper to tasted. Add oil-free Greek dressing from recipe below. Mix together with hands. You can eat it at this point, but it is better the next day. Cover store in fridge overnight and then plate up and serve.

Oil Free Greek Dressing
1 tablespoon white miso
1/2 cup aquafaba/chickpea liquid (from cooking the chickpeas or from the can)
1/3 cup red wine vinegar
1 tablespoon lemon juice
2 garlic cloves, minced
1 TBSP dried oregano

Mix miso and a little bit of aquafaba to a smooth paste, whisking out any lumps in the miso.
Whisk together remaining ingredients.
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0:00​ Episode commencement
2:21 JimJam the kitty Kat​
2:55 My connection to the Greek culture
4:33 ​Cooking Starts with step by step instructions
10:53 Salad presentation.
11:37 Tasting and description of flavors
12:08 Where to get black garbonzo beans
14:30 Wrap up.

Music: YouTube Audio Library
Filmed on: Canon EOS M50
Edited in: Final Cut Pro X


We are on a journey of health for ourselves and our family, and we hope to use this channel to keep ourselves accountable, teach others how to cook and prepare great plant based meals and come up with some great kids meals for our son too. Come and join us.



  1. Thanks for watching our new video "Orzo Salad with Oil Free Greek Dressing". This is one of my favorite new meals to snack on throughout the day. Leave me a comment below if you like this kind of thing. I love it. Are you doing The Starch Solution with me? Leave a comment below if you are. Thanks. The recipe for everything in this video is in the description below the video.

  2. This was a great video! From including JimJam (lol!) to your childhood memories (I can relate to my own growing up in the 70s!) to sharing about the flowers, I thoroughly enjoyed it. And of course, who doesn't love an orzo salad recipe! Thank you from a subscriber in NJ! 💚

  3. Wow what a fantastic orzo Greek salad with oil free Greek dressing.. first of all I love that you added the black garbanzos in place of the Kalamata olives but you added the The briny flavor with the Capers. And those shredded Brussels always add great flavor. Awesome idea of using the juice from the garbanzos to add flavor to that oil free dressing looks amazing. But I do Love olives so I might add some

  4. Love the stories you wove into this vid, from your childhood to the beautiful tulips! You're a great storyteller plus thank you for the make-ahead, delish looking pasta salad!
    SK in USA (NC)

  5. This salad looks amazing. Just curious, if you don't love brussel sprouts, do you think some slaw mix would work as well? Also, you are adorable, I love your house and your flowers and how kind you are! I want to be your next door neighbor!' And I loved your salute to JimJam! So cute!

  6. Always enjoy monday mornings and spending a few minutes with you. Most days I eat raw until my evening meal so this looks like something to rotate in. Maybe over a big bunch of romaine to bulk it up a little. You have said that you have lost 30 lbs. for a while now. Are you down to where you want to be? I know the body loses weight as it is ready even when we eat "right". I lost 40lbs. and then didn't lose anymore for a few months on same foods. Now, I am losing again. Wondered what your body is doing and what you are thinking about that. Also, being single gay male, I do a lot of group tours with other "mature" gay men. I love your t-shirt, "wanna share a date". Wondered if maybe it could come in long sleeve since I would like to wear it on some of these trips and need a long sleeve. thanks!!

  7. I love these types of salads that you can make the day before. Means when you are hosting a dinner you can spend time with the guests rather spending all the time in the kitchen. Great recipe and video Joey.

  8. I was absolutely shocked when you said I’m Italian and I’ve never tried Orzo before my gracious really haven’t you ever had Italian wedding soup before. And I have to say I miss my Italian olives in the olive oil oh my gracious at the Italian stores I do love them.But this looks fantastic thank you Joey

  9. Looks delish. I would use olives coz I love them. I always buy legumes from the local Indian shop. I was over the moon when you mentioned Jimjam. I feel like a pushy beauty pageant mum. So proud of my fur baby. Thanks for mentioning her.

  10. I had problems finding Orzo
    until I discovered the preferred name for them in Germany
    is risoni – and I found some organic whole wheat risoni
    plus a German company makes risoni out of pea protein
    and chickpea protein.
    BTW I make a risoni bake in the oven with lots of cherry tomatoes
    (we had it last night as the starch / vegetable with a marinated tofu burger)
    I will have to try this out and the sauce looks good too.


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