With summer in full swing, your grill is probably working overtime. Here is a fantastic recipe to give your grilled veggies a little something different to play with — orzo!! Your taste buds will be thrilled! Makes a perfect side for your cookout or summertime picnic.
Recipe courtesy of the Tomato Products Wellness Council.
Orzo resembles rice, but is really a rice shaped pasta. Drizzling a tangy vinaigrette adds plenty of flavor, without the fat.
- 1 (1-lb.) box orzo pasta
- 1 each: zucchini and yellow squash, sliced 1/4-inch thick
- 1 red onion, sliced 1/2-inch thick
- 1 (14.5-oz.) can diced tomatoes, well drained
- 1/2 cup chopped, smoked sun-dried tomatoes
- 1/2 cup mixed pitted olives, plus 1/4 cup olive brine from jar (or to taste)
- 1/2 cup lightly packed snipped basil
Tomato Lemon Vinaigrette:
- 1/3 cup tomato paste
- 1/4 cup extra virgin olive oil
- 1/4 cup lemon juice
- 1 teaspoon sugar
- 1/4 teaspoon sea salt
- Freshly ground pepper to taste
Cook pasta according to package directions; drain and let cool. Cook squash and onions on an oiled grill over medium heat for 5 to 10 minutes or until nicely charred and softened. Let cool then coarsely chop. Stir together pasta, grilled vegetables, tomatoes, sun-dried tomatoes, olives and olive brine; set aside. Whisk together all dressing ingredients in a medium bowl. Add to salad and toss well to coat. May be covered and refrigerated up to 3 days at this point. Stir in basil just before serving.