Orzo pasta and grilled veggies lap up this flavourful dressing featuring our Madagascar Black Pepper Olive Oil and zesty Oregano Balsamic. An excellent salad to make ahead and bring camping, on picnics, or to potlucks; just don't expect any leftovers!
Grilled Vegetable Orzo Salad with Black Pepper Olive Oil and Oregano Balsamic
4 Tbsp. Madagascar Black Pepper Olive Oil
2 Tbsp. Oregano Balsamic
1 Tsp. Roasted Garlic Sea Salt
1 Tsp. Dijon mustard
Black pepper, freshly ground
3 Cups grilled vegetables, diced
1 Cup cherry tomatoes, quartered
1 ¼ Cup orzo pasta, uncooked
½ Cup goat cheese, crumbled
Fresh basil, torn (optional)
Cook orzo pasta according to package directions in salted water. Drain, rinse and add to a large bowl with the cherry tomatoes and red onion.
Chop grilled vegetables into bite-size pieces and add to the bowl.
In a small bowl, whisk the Madagasar Black Pepper Olive Oil, Oregano Balsamic, Roasted Garlic Sea Salt, dijon mustard, and cracked pepper until emulsified. Drizzle over pasta and toss.
Top with goat cheese and torn basil.
This orzo pasta recipe is ready to add your own twist!