Warm Orzo Salad with Lemon Vinaigrette

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Salad:

2 cups orzo pasta

2 cups butternut, remove skin and seeds, chop into bite size 

6 baby purple potatoes, skin on, chop in half

1 cup feta cheese crumble

2 stalks green onion, chopped
1 tablespoon pine nuts, toasted (optional)

1 large garlic clove, minced

3 tablespoons extra virgin olive oil (extra for garnish)

Preheat oven to 450 F.

Toss butternut and purple potatoes in extra virgin olive oil to coat. Season with salt and black pepper and roast for 10 to 15 minutes or until they're cooked. Set aside.

Bring a large pot of water to a rolling boil. Season generously with salt. Add orzo to cook until al dente (don't over cook!), about 8 minutes. Drain and rinse well with cold water. In a deep sided pan, drizzle about two tablespoons of extra virgin olive oil. Add orzo, garlic, and cooked vegetables when oil is hot. Toss quickly to heat all the ingredients. Season with salt and black pepper. Add salad to a large serving platter. Stir in feta crumbles, toasted pine nuts (optional) and green onions. Drizzle with Lemon Vinaigrette and serve warm.

Lemon Vinaigrette:

1/4 cup extra virgin olive oil

1/2 teaspoon whole grain mustard

1 teaspoon honey

2 tablespoons fresh lemon juice

3/4 teaspoon minced fresh garlic

Gently whisk olive oil, fresh lemon juice, honey, mustard, and fresh garlic to combine. Season with salt and black pepper to taste.

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