Vegetables and Orzo

Vegetables and Orzo

orzo-salad.jpg

Makes 4 servings

  • 1 1/2 pounds small baby purple potatoes, quartered

  • 1 large red onion, thinly sliced

  • 2 tablespoons olive oil

  • 1 pound asparagus, trimmed and cut into 1-inch pieces

  • 2 medium zucchini, cut into 3-inch pieces

  • 1 pound orzo pasta

  • 3 cup sliced radishes

  • 3 tablespoons minced fresh parsley

  • 2 tablespoons minced fresh basil 1 teaspoon salt

  • 1 teaspoon pepper

  • 4 ounces feta cheese, crumbled 1 bottle (16 ounces) oil-and-vinegar dressing

1. Preheat oven to 425°F.
2. On a large rimmed baking sheet, combine potatoes and onion. Drizzle with oil and toss. Bake for 10 minutes, stirring once, until almost tender. Add asparagus and zucchini and bake for 10 minutes, stirring once, or until all vegetables are tender.
3. Meanwhile, in a medium pot of boiling salted water, cook orzo according to package directions. Drain well.
4. In a large bowl, combine vegetable mixture, orzo, radishes, parsley, basil, salt, pepper, and feta. Add desired amount of dressing, tossing to coat. Cover and chill up to 4 hours.



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