Warm Roasted Vegetable and Orzo Salad
Ingredients
8 oz.
orzo pasta
4 oz.
petite baby carrots, chopped crosswise into 3-4 pieces each
5-6 oz.
raw cauliflower florets, chopped into small pieces
5-6 oz.
raw broccoli florets, chopped into small pieces
- Kowalski's Extra Virgin Olive Oil, as needed for roasting the vegetables
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
14 oz.
canned garbanzo beans, rinsed and drained
1 ½
jarred roasted red peppers, well drained, chopped small
- Lemon Tahini Dressing (recipe below)
1 cup
crumbled Israeli feta cheese
2 tbsp.
chopped fresh Italian parsley
Directions
- Preheat oven to 400°.
- Cook orzo in salted water according to pkg. directions; drain and keep warm.
- Meanwhile, in a large mixing bowl, toss vegetables with oil to lightly coat; season with salt and pepper.
- Spread vegetables on a parchment-lined baking sheet; roast in preheated oven until dark on the edges and barely fork-tender (about 12 min.).
- In a large mixing bowl, combine roasted veggies with warm orzo, beans and roasted red peppers; toss with dressing to coat.
- Fold in cheese; adjust seasoning to taste.
- Garnish with parsley; serve immediately or, to enjoy this salad cold, store in the refrigerator, covered, for up to 3 days.
LEMON TAHINI DRESSING: In a blender or food processor, blend ½ cup Kowalski's Freshly Squeezed Lemon Juice, ⅓ cup tahini, 4 tsp. Kowalski's Pure Honey, 1 tbsp. Dijon mustard, 2 cloves finely minced garlic and ¼ tsp. kosher salt. While mixture is blending, slowly stream in ½ cup Kowalski's Extra Virgin Olive Oil to form an emulsified dressing. Makes about 2 cups.
Tasty Tip:
- Whether served warm or cold, this salad is great on its own or with grilled chicken or pork.
Find It!
- Find Kowalski's Freshly Squeezed Lemon Juice in the Produce Department.
- Find tahini in the Global Foods Aisle.
- Find Israeli feta cheese in the Specialty Cheese Department.
