By Sara Crooks

 

Recently, I sat with a friend over coffee. As our discussion turned to a recap of the previous weekend’s events, my friend described in detail to me an orzo salad that her sister-in-law had made for a family gathering. Said orzo salad was loaded with roasted vegetables and tossed with goat cheese. I couldn’t get it out of my mind. A couple of days after that fateful coffee date, I visited a happening new build your own salad lunch spot in town. One of the dressing choices? Basil vinaigrette. I just knew I had to marry the two. It turned out to be a good match, perfect for using up summer produce and toting along to a cookout.

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Orzo Salad with Roasted Vegetables and Basil Vinaigrette
 

Ingredients
Roasted Vegetables:
  • 1 large red onion, sliced
  • 1 yellow squash, sliced
  • 1 zucchini, sliced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 package cherry tomatoes
  • 1 cup olive oil
  • Salt and pepper
Basil vinaigrette:
  • 2 c. whole basil leaves
  • 1 t. salt
  • 1 t. sugar
  • 1 small shallot
  • 1 t. dijon mustard
  • 1 cup white wine vinegar
  • 1 cup olive oil

Instructions
Orzo:
  1. oz. package orzo*, cooked according to package directions. Rinse well with cold water and set aside.
  2. *If you’re not familiar with orzo, it is a simply a grain shaped pasta product. You can find it in the pasta section at your grocery store.
  3. package crumbled feta or goat cheese
  4. cup pine nuts or slivered almonds
Roasted Vegetables:
  1. Toss sliced vegetables with olive oil. Sprinkle with salt and pepper. Roast in a single layer on a cookie sheet(s) in a 425 F oven for 40-50 minutes, stirring every 15 minutes until vegetables are very well roasted.
  2. While the vegetables are roasting, prepare the orzo and vinaigrette.
Basil vinaigrette:
  1. Blend all ingredients in a blender. Check for seasonings. Set aside.
  2. Combine vegetables, orzo, vinaigrette, cheese, and nuts and mix well. Garnish with whole basil leaves. The salad will feed an army and will keep in the refrigerator for up to 3 days.

{Sara Crooks is a native Oklahoman who is passionate about cooking, baking and design. She teaches the Cooking Skill Session in the updated Called to be a Keeper DVDs. Sara has been married to Michael for twelve years and has a son (8) and twin daughters (4).}

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