Blistered Tomato Orzo Salad
Another incredibly simple, incredibly delicious, and incredibly fresh recipe to make on repeat this spring. It takes almost no time to make and can be enjoyed as either a side or main dish, making it the perfect addition for a good ol’ potluck or barbecue with friends. It can also be eaten hot or cold, making it ideal for this time of year as nature continues to play tricks on us with the constantly changing temperatures.
It’s also completely customizable to accommodate your personal dietary needs. Celiac or gluten intolerant? Use gluten free pasta. Vegan? Sub a non-dairy cheese. Hate eggplant? Throw in whatever veggies you have on hand instead. I made this for a Vegetarian client with a love for eggplant dishes, which is why I used the ingredients listed below, but I can only imagine that it would taste amazing with any replacements. Either way, the recipe is a fan favorite and is one that you need to try.
hurry up and Get cookin’!
RECIPE:
Ingredients:
1 box of tri-colored cherry tomatoes
1 large eggplant, zucchini, or any veggie of choice
Olive oil, salt, and pepper to coat veggies
1 box of orzo pasta, gluten-free if desired
¼ cup fresh shaved cheese, dairy-free if desired (I used the Trader Joe’s Parmesan & Asiago blend)
½ cup chopped fresh parsley
¼ cup slivered almonds
Dressing: 2 tbsp olive oil, 1 tbsp lemon juice, 2 cloves minced garlic, salt & pepper
Directions:
Cut cherry tomatoes into halves and coat in olive oil, salt, and pepper. Bake at 425 for 10-15 minutes, or until blistered. If using eggplant, zucchini, or another vegetable, coat in oil and roast at 425 until desired doneness.
Cook orzo according to package instructions, then drain and move to a large bowl. Mix in a sprinkle of cheese and a little oil and stir until the cheese melts.
Make dressing by whisking above ingredients in a bowl, or use a blender to combine.
Add tomatoes and eggplant to the bowl along with cheese, parsley, and almonds. Mix to combine, then pour in dressing. Continue to mix until fully combined, adding more oil or water as necessary. Top with additional cheese, parsley, and almonds.