Minimally Invasive

adapted from Ina Garten via The Kitchen Sink

Since first making this, I’ve substituted grains for the orzo with great results. So far, quinoa (any variety), wheat berries, and brown basmati rice are all wonderful substitutions and bump up the nutritional value of the salad.

Zucchini, 1-inch diced
1 medium red bell pepper, 1-inch diced
1 medium yellow bell pepper, 1-inch diced
1 medium red onion, peeled and 1-inch diced
1/2 bunch asparagus, cut into 1-inch pieces
2 cloves garlic, minced
2 tablespoons good olive oil
1 1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon red pepper flakes, or to taste
1/2 pound orzo

For Dressing:
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup good olive oil
1 tsp kosher salt
1/2 tsp freshly ground black pepper

To Assemble:
4 whole scallions (white and green parts), trimmed and sliced
1/4 cup pine nuts, toasted
3/4 pound good goat’s milk feta, 1/2-inch diced (not crumbled)
15 fresh basil leaves, cut into chiffonade

Prepare the grill.

Toss zucchini, bell peppers, onion, asparagus and garlic with the olive oil, salt and peppers in a large bowl. Transfer to a grill basket. Grill for 15-20 minutes, until browned, stirring occasionally.

Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl.

Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the grill basket into the pasta bowl.

For the dressing, combine the lemon juice, olive oil, salt and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pine nuts, feta and basil. Check the seasonings and serve at room temperature.

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