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Ingredients

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• 8 oz. dry orzo
• 1/2 cup finely chopped red onion ((1/2 medium onion yields ~1/2 cup or 70 g))
• 1 cup cherry tomatoes, quartered
• 3/4 cup finely chopped yellow bell pepper ((1 medium pepper yields ~3/4 cup or 115 g // or sub red or orange))
• 3/4 cup pitted kalamata olives, roughly chopped
• 1/2 cup marinated artichoke hearts, roughly chopped
• 1/4 cup finely chopped fresh parsley, large stems removed
• 1/2 cup chopped fresh basil, large stems removed
• 2 Tbsp olive oil ((plus more for tossing pasta))
• 2 Tbsp lemon juice ((1 medium lemon yields ~2 Tbsp or 30 ml))
• 2 tsp lemon zest ((1 medium lemon yields ~2 tsp zest))
• 1/2 tsp garlic powder
• 1 Tbsp maple syrup
• 1 tsp dried Italian herb seasoning ((or sub dried basil + oregano))
• 1/2 tsp each sea salt and black pepper
• 1 Tbsp nutritional yeast
• 2 Tbsp pasta water