02 May Grilled Vegetable Orzo Salad

Vegetables that are in season make great additions to this orzo salad. It’s the perfect side dish for a picnic, it can easily be doubled for a crowd, or you can add grilled chicken to make it a filling entrée.

Ingredients

• 1-1/4 cups uncooked orzo pasta
• 1/2 pound fresh asparagus, trimmed
• 1 medium zucchini, cut lengthwise into 1/2-inch slices
• 1 medium sweet yellow or red pepper, halved
• 1 large portobello mushroom, stem removed
• 1/2 medium red onion, halved

Dressing

• 1/3 cup olive oil
• 1/4 cup balsamic vinegar
• 3 tablespoons lemon juice
• 4 garlic cloves, minced
• 1 teaspoon lemon-pepper seasoning

Salad

• 1 cup grape tomatoes, halved
• 1 tablespoon minced fresh parsley
• 1 tablespoon minced fresh basil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup (4 ounces) crumbled feta cheese

Directions

1. Cook orzo according to package directions. Place vegetables in a large bowl. In a small bowl, whisk dressing ingredients. Add to vegetables and toss to coat.
2. Remove vegetables, reserving dressing. Grill mushroom, pepper and onion, covered, over medium heat 5-10 minutes or until tender, turning occasionally. Grill asparagus and zucchini, covered, 3-4 minutes or until desired doneness, turning occasionally.
3. When cool enough to handle, cut vegetables into bite-size pieces. In a large bowl, combine cooked orzo, grilled vegetables, tomatoes, parsley, basil, salt, pepper and reserved dressing; toss to combine. Serve at room temperature or refrigerate until cold. Just before serving, stir in cheese.

Yield: 8 Servings

Recipe from Taste of Home