Warm Orzo Salad with Roasted Vegetables

Summary

Yield
Servings
Prep time20 minutes
Cooking time30 minutes
Total time50 minutes

Description

This pasta salad is delicious with Vermont-grown oyster and shiitake mushrooms, but you can use any combination of mushrooms.

Ingredients

1/2 pound
orzo
5 tablespoons
olive oil
1/2 pound
oyster mushrooms
1/2 pound
shiitake mushrooms
1 pound
tomatoes
1/2 pound
shallots
1 cup
Ascutney Mountain cheese or Vermont Ayr cheese
1 cup
radish sprouts
   
salt and pepper to taste

Instructions

Preheat oven to 400.

On a baking sheet, combine mushrooms with 1 tablespoon olive oil and a sprinkling of salt and pepper. On a separate baking sheet, combine tomatoes with 1 tablespoon oilve oil and a sprinkling of salt and pepper. Roast both sheets at 400 for 20 minutes; remove mushrooms, then turn tomatoes over and cook for an additional 10 minutes. Cool and coarsely chop.

In a medium pan, heat 2 tablespoons olive oil over low-medium heat. Add shallots and continue cooking over low heat, stirring often, until golden and lightly caramelized. 

In a large pot of boiling water, cook orzo until al dente. Drain and add 1 tablespoon olive oil. Cool.

Combine the cooled orzo, mushrooms, tomatoes, shallots, cheese and radish sprouts. Season with salt and pepper. Serve cold or at room temperature.