Warm Orzo Salad with Roasted Vegetables
|Prep time||20 minutes|
|Cooking time||30 minutes|
|Total time||50 minutes|
This pasta salad is delicious with Vermont-grown oyster and shiitake mushrooms, but you can use any combination of mushrooms.
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.