A nice summer dish, Perfect for a potluck, for a pic-nic or to make easily carried lunches for the office.
500g orzo pasta
1 cup green peas (frozen)
3 bell peppers (varied colors)
1 bundle of green onions
1lb heirloom tomatoes (varied)
1/2 a bundle of parsley
1/4 cup grape seed oil
1/4 cup + 2 table spoon olive oil
2 table spoon red wine vinegar
1 table spoon dijon mustard
salt and pepper
1. Bring a large pot of salted water to a boil. Pour the pasta into the water, stirring to avoid clumping. Cook for 15 minutes or so.
2. In the last 2-3 minutes add the frozen peas.
3. Drain and rinse with cold water to stop the cooking.
4. Transfer to a large bowl. Stir in the 2 table spoon of olive oil and allow to cool fully.
5. While the pasta is cooling, cut the peppers in half and remove the seeds. Grill until softened and nicely charred.
I kept the skin on for a bit of the smokiness, but you can remove it at this stage.
6. Combine the grape seed oil, olive oil, red wine vinegar and dijon mustard.
7. Shake well to combine. Taste and adjust seasoning with salt and pepper.
8. Thinly slice the green onions, both white and green parts and add to the pasta.
9. Cut the peppers into a large dice. Add to the orzo.
10. Chop the parsley and throw it in with the rest.
11. Cut the tomatoes into quarters (or into eighth if they are on the larger side). Remove the core and add to the bowl.
12. Mix in the dressing in two times to coat evenly.
13. Plate and eat up.
As a side dish would probably feed 10.
As a main meal made for 6 large meals.