Nothing new to report for today….except we will have our first visitors on Sunday! So, I am pretty busy unpacking the final boxes (only a few) that were in the spare room and making sure that everything is in it’s place. Just the way this OCD gal likes it. 🙂
This is a recipe I developed last summer, but it never made it to the blog. It is so easy and you can adapt it to use the vegetables that you have on hand. Much better that your traditional pasta salad you find at those summer bbq parties – in my opinion! This is a larger recipe that I use to take with us. If I’m making it at home for dinner (just for 2), then I cut the recipe in 1/2 – at least.
Here you go!
Grilled Vegetable Orzo Salad
Zucchini, 1-inch diced
1 medium red bell pepper, 1-inch diced
1 medium yellow bell pepper, 1-inch diced
1 medium red onion, peeled and 1-inch diced
2 cloves garlic, minced
2 tablespoons olive oil
1-1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound orzo
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup good olive oil
1 tsp kosher salt
1/2 tsp freshly ground black pepper
4 whole scallions (white and green parts), trimmed and sliced
1/4 cup pine nuts, toasted
3/4 pound good feta
15 fresh basil leaves (I use a scissors and cut the leaves myself, much easier this way)
Prepare the grill.
Toss zucchini, bell peppers, onion, and garlic with the olive oil, salt and pepper in a large bowl. Transfer to a grill basket. Grill for 15-20 minutes, until browned, stirring occasionally. I would say this salad is best when the veggies are grilled, but if you don’t have access to a grill or want to save a bit of time, you can roast them.
Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl.
Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the grill basket into the pasta bowl.
For the dressing, combine the lemon juice, olive oil, salt and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pine nuts, feta and basil. Check the seasonings and serve at room temperature.
I also like to eat this cold – maybe that’s just me? Really, you can serve it warm, at room temp, or cold. Just depends on how you like it!
Have a great evening!
Do you have any favorite dishes you take to summer parties? I usually make a big batch of my salsa. It’s always a hit – especially when served with lime tortilla chips! 🙂