Warm Orzo Salad with Roasted Vegetables


Prep time20 minutes
Cooking time30 minutes
Total time50 minutes


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


1/2 pound
5 tablespoons
olive oil
1/2 pound
mushrooms, oyster
1/2 pound
mushrooms, shiitake
1 pound
1/2 pound
1 cup
cheese (Ascutney Mountain or Vermont Ayr)
1 cup
radish sprouts
black pepper


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.