Orzo Salad

My Carolina Kitchen - Sam Hoffer

16 ounces (1 lb) dried orzo pasta

Kosher salt, to taste

1 cup fresh or frozen English peas

1 to 2 Tbs. plus 1/4 cup extra-virgin olive oil, plus more for brushing

1/2 cup grapeseed oil, or other neutral tasting oil

2 tablespoon red wine vinegar, plus more as needed

1 tablespoon good Dijon mustard

Freshly ground b lack pepper, to taste

1 each red and white onion, cut into slices 1/2 inch thick

1 each red, orange and yellow bell pepper

1 cup minced fresh flat-leaf parsley

12 small heirloom tomatoes, about 3 lb. total, cored and quartered, or 15 or so grape tomatoes, cut in half

Bring a large pot three-fourths full of salted water to a boil over high heat. Have a bowl of ice water ready. Add the orzo to the boiling water, stirring with a large spoon to prevent sticking. Return the water to a boil and cook the orzo until al dente (tender but firm to the bite), 8 to 10 minutes, adding the peas during the last minute of cooking. Drain in a colander. Pour the orzo and peas into the ice water and drain again. Transfer to a salad bowl. Drizzle with the 1 to 2 Tbs. olive oil and stir to coat. Cover and refrigerate.

For the vinaigrette, combine the 1/4 cup olive oil and the grapeseed oil in a glass measuring cup. Whisk together the vinegar and mustard in a non-aluminum bowl. Add the oils in a slow steady stream, whisking constantly. Season with salt and pepper. Set the vinaigrette aside.

Prepare a hot fire in a grill. Brush and oil the grill grate and a vegetable-grilling basket. Brush the onions and bell peppers with olive oil. Arrange the onions in the grilling basket and place directly over high heat. Grill, turning once, until the onions are nicely charred on both sides, 8 to 10 minutes per side. Transfer to a plate.

Grill the bell peppers directly over high heat, turning occasionally, until nicely charred on all sides. Transfer to a bowl, cover and let steam for 10 minutes.

When the peppers are cool enough to handle, using your fingers, a paring knife or a fork, peel them and discard the skins. Seed and dice the peppers.

Remove the orzo and peas from the refrigerator and add the vinaigrette, peppers, onions, and parsley and to the bowl and toss to coat. Add the tomatoes, then taste and adjust the seasonings with salt and pepper. (I also added a couple of tablespoons of vinegar.) Can be served cold or at room temperature.

Adapted from Williams-Sonoma On the Grill, by Willie Cooper – serves 8 to 10