Ingredients
1-1/4 cups uncooked orzo pasta1/2 pound fresh asparagus, trimmed1 medium zucchini, cut lengthwise into 1/2-inch slices1 medium sweet yellow or red pepper, halved1 large portobello mushroom, stem removed1/2 medium red onion, halvedDRESSING:1/3 cup olive oil1/4 cup balsamic vinegar3 tablespoons lemon juice4 garlic cloves, minced1 teaspoon lemon-pepper seasoningSALAD:1 cup grape tomatoes, halved1 tablespoon minced fresh parsley1 tablespoon minced fresh basil1/2 teaspoon salt1/4 teaspoon pepper1 cup (4 ounces) crumbled feta cheese
Preparation
Cook orzo according to package directions. Place vegetables in a large bowl. In a small bowl, whisk dressing ingredients. Add to vegetables and toss to coat.
Remove vegetables, reserving dressing. Grill mushroom, pepper and onion, covered, over medium heat 5-10 minutes or until tender, turning occasionally. Grill asparagus and zucchini, covered, 3-4 minutes or until desired doneness, turning occasionally.
When cool enough to handle, cut vegetables into bite-size pieces. In a large bowl, combine cooked orzo, grilled vegetables, tomatoes, parsley, basil, salt, pepper and reserved dressing; toss to combine. Serve at room temperature or refrigerate until cold. Just before serving, stir in cheese.
