Mediterranean Orzo Salad

 

1 pound orzo, cooked and cooled to room temperature

1 zucchini, just the skin, cut into small dice

1 summer squash, just the skin, cut into small dice

½ red onion, peeled and minced

4 scallions, chopped

2 roasted red peppers, seeded and chopped

1 cup kalamata olives, chopped

½ pound feta cheese, crumbled

 

Dressing:

1 teaspoon brown or Dijon mustard

¼ cup balsamic vinegar

½ cup olive oil

1 teaspoon salt

½ teaspoon pepper

 

  1. For the dressing, whisk together the mustard, salt, pepper, and balsamic vinegar.  Slowly whisk in the olive oil, and combine well.  Set aside
  2. In a large bowl, combine the cooked orzo with the remaining ingredients except the feta cheese.  Add the dressing, and chill
  3. Before serving add the feta cheese, and adjust the seasoning with salt and pepper to taste

Yield: approximately 3 quarts, or 20+ servings

 

How to roast a pepper:

  1. Put an oven rack to the highest level. Place a sheet pan or a piece of aluminum foil on the rack below it, under where you’ll place the pepper(s). Turn on your broiler
  2. Place the peppers on their side, directly on the higher rack, under the broiler element or flame. Carefully rotate the peppers after each side is blackened. Do this for the howl pepper, until none, or very little, of the peppers color shows through
  3. After removing the peppers from the oven, place them in either a brown paper bag, or in a bowl sealed tightly with plastic wrap. Let this sit at room temperature for at least one hour, but not more than two
  4. With a paring knife, remove the blacked skin and seeds. You’re now ready to use ‘em!