Recipe: Warm Orzo Salad with Roasted Vegetables

• For the dish:
• 1 red bell pepper, deseeded and 1-inch diced
• 1 yellow bell pepper, deseeded and 1-inch diced
• 1 red onion, peeled and 1-inch diced
• 1/2 pound asparagus, cut into 1-inch pieces
• 1 garlic clove, finely chopped
• 1 1/2 tablespoons extra virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 cups orzo


• For the dressing:
• 1/4 cup freshly squeezed lemon juice (2 lemons)
• 1 1/2 tablespoons extra virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon Dijon mustard


• To serve:
• 2 scallions, finely chopped
• Handful toasted pinenuts
• 1/2 cup shaved parmesan cheese
• 1/2 cup fresh basil leaves, roughly chopped

Preheat oven to 425 degrees F.

Place peppers, red onion, asparagus and garlic on a large baking tray. Drizzle with olive oil and gently toss to coat. Cook in the oven for 30 minutes, halfway through turning vegetables over. Remove from the oven and gently cover with aluminum foil.

Cook orzo in boiling salted water as per the packet instructions - approximately 9 minutes. Thoroughly drain when orzo is tender and transfer to a warmed serving plate. Add the roasted vegetables to the serving platter.

Orzo is a rice-shaped pasta.

In a measuring jug, add all ingredients for the dressing and whisk to combine. Pour the dressing over the orzo and vegetables and toss to combine. Check seasonings and add extra salt or pepper if required. Scatter cheese, pinenuts and scallions over the orzo mixture and serve immediately.

Use a vegetable peeler to shave parmesan cheese.

Variation:

• Add any of you favorite vegetables to this salad such as cherry tomatoes or roasted eggplant.

If you don't have Kosher Salt, use regular salt but halve the amounts.