Grilled Vegetable Salad with Orzo and Herb Pesto Vinaigrette - Walter Stewart's Market
This colorful salad from Julia Deane and Culinary Works works great as a delicious side dish or a wonderful vegetarian option for your next summertime gathering
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Cooking tools:
- Food processor
- Grill
- Pot
- Colander
- Grater
- Garlic press
- Pastry brush
- Pepper mill
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Mixing bowl
- Stove
- Wooden spoon
- Tongs
- Serving bowl
- Citrus press
- Spatula
- Plastic wrap
Ingredients
- 10 ounces orzo (about 1 1/2 cups)
- 6 1/2 tablespoons extra-virgin olive oil, divided
- 2 medium zucchini or summer squash, cut lengthwise into 1/4-inch-thick slices
- 8-10 asparagus spears, ends trimmed
- 1 medium red onion, sliced into 1/2-1/4 inch disks
- 1 red or yellow bell pepper
- 2 cups sliced grape or cherry tomatoes
- 1/2 cup thinly sliced fresh basil leaves plus sprigs for garnish
- Feta, Fresh Mozzarella or shaved parmesan – for garnish
- 1 cup fresh basil leaves
- 1/2 cup flat leaf parsley
- 1/4 cup fresh mint leaves
- 1/3 cup grated Parmigiano Reggiano cheese
- 1/4 cup toasted pine nuts or other nuts or none
- 2 cloves garlic, grated or made into a paste
- Juice of 1/2 lemon
- Salt
- freshly ground pepper
- About 1/2 cup extra virgin olive oil
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