Loaded with fresh roasted vegetables, this Mediterranean inspired orzo salad is a quick and easy summer recipe.
MAKES 4 SERVINGS
WHAT YOU NEED
1 bunch asparagus, trimmed and cut into 2 inch lengths
2 bell peppers, cut into planks
2 pints cremini mushrooms, quartered
6 tablespoons Tessemae's Classic Greek
2 tablespoons olive oil
1 cup orzo
4 scallions, thinly sliced
3 ounces fresh goat cheese
WHAT YOU DO
- Heat oven to 400. On 2 large rimmed baking sheets, toss asparagus, bell pepper, and mushrooms with 4 tablespoons Greek Vinaigrette and season with salt and pepper. Roast until veggies are tender and browned, about 15 minutes.
- In a large saucepan, heat 2 tablespoons oil on medium heat. Add the orzo and stir until light brown, about 4 minutes. Add 1 ½ cups water and season with salt and pepper. Bring to a boil, reduce heat to low, cover and cook until all the liquid is absorbed, about 15 minutes.
- Toss roasted veggies with the orzo. Stir in the scallions and 2 tablespoons Greek Vinaigrette. Sprinkle with goat cheese.