Roasted Veggie & Pesto Orzo Pasta Salad

Ingredients

• 1 box orzo
• 3 containers cherry tomatoes
• 2 red onions 
• 4 bell peppers 
• Salt and pepper
• olive oil

for the vinaigrette:

• Minced garlic (1 hefty spoonful)
• 1/3 c Red wine vinegar
• 1/2 c olive oil

1. Cook the orzo according to the package. Drain and rinse with cold water.
   
2. While that’s cooking, chop veggies and half the tomatoes. Place on a parchment paper lined baking sheet. Drizzle with oil and salt and pepper.
   
3. Roast veggies at 425° for 20 mins (if you’re making meat, bake it at the same time).
4. Meanwhile in a large bowl, whisk the vinaigrette ingredients together.
   
5. Mix orzo and roasted veggies together with the vinaigrette.
6. Add pesto-marinated meat and additional pesto. (See below).

Meat:

Marinate chicken or shrimp with chopped basil, Parmesan, garlic, olive oil, salt and pepper. I food-process these ingredients for a fine chop.

Bake, grill, or fry up on a skillet.

Pesto:

I just make this from my soul, and I make a lot. These are my guess-imates at measurements. Adjust as needed.

• 6 cups fresh basil leaves
• 2 cups walnuts or pine nuts
• 8 cloves garlic
• 1 c Parmesan cheese
• 1/2 c olive oil
• 1 t salt, 1/2 t pepper

Put all the ingredients in a food processor and drizzle in the oil slowly.