Vegetable Orzo Salad

Vinaigrette

6 tbsp Olíva! Spicy Calabrian Pesto Olive Oil, divided

3 tbsp Olíva! Tarragon White Balsamic

1 tbsp dijon mustard

2 tsp freshly squeezed lemon juice

salt & pepper

Orzo Salad

1 ½ cups orzo

½ spanish onion, diced

2 cloves garlic, minced

4 ears of fresh corn, cooked with the kernels removed

1 red bell pepper, diced

1 medium zucchini, seeded & diced

½ cup fresh parsley, roughly chopped

1 cup cherry tomatoes, halved

salt & pepper

Bring a large pot of water to a rolling boil. Salt generously and cook orzo according to package. Drain, drizzle with EVOO and allow to fully cool.

In a large pan, add 2 tbsp Oliva! Spicy Calabrian Pesto Olive Oil. Sauté the onions and garlic for 2 minutes or until fragrant. Add the diced peppers, zucchini and corn. Continue to cook for 5-7 minutes until tender. Remove from the heat and set aside to fully cool.

Once the orzo and sautéed veggies have cooled to at least room temperature, combine all ingredients in a large mixing bowl. Add the parsley and halved cherry tomatoes and season with salt and pepper.

Drizzle the vinaigrette over the orzo salad and toss gently to combine. Serve immediately & enjoy!

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Vegetable Orzo Salad