1 – 16 oz. package orzo
1 yellow summer squash, diced into 1 inch pieces
1 zucchini, diced into 1 inch pieces
1 lb. asparagus spears, ends trimmed, cut into 1 inch pieces
1 tbsp. olive oil
Salt & pepper
2 cups sliced grape or cherry tomatoes
Shaved Parmesan – for garnish
Basil leaves – for garnish
Lemon Basil Vinaigrette
3 tablespoons fresh basil, sliced
1 clove garlic, minced
4 tbsp. Parmesan cheese, grated
1 ½ tsp. Dijon mustard
4 tbsp. fresh lemon juice
½ cup extra virgin olive oil
salt and freshly ground black pepper to taste
1. Preheat oven to 425°F. Add squash, zucchini and asparagus to a sheet tray. Drizzle with olive oil, salt & pepper and roast for about 10 minutes until vegetables are cooked through but not mushy.
2. Make the vinaigrette: Place basil, garlic, Parmesan cheese, mustard and lemon juice in a food processor or use immersion blender. Pulse a few times, then slowly pour the olive oil in a slow stream, blending until vinaigrette is smooth. Season with salt & pepper, set aside.
3. Bring a large pot of salted water to a boil. Cook orzo in boiling salted water until tender but still firm to bite, stirring occasionally. Drain, rinse with cold water and drain well. Transfer to a large bowl.
4. Add roasted vegetables and tomatoes to bowl with orzo, toss with vinaigrette, season with salt & pepper and garnish with shaved Parmesan and fresh basil leaves.
Serves 8 – 10