DID SOMEONE SAY SALAD?

We’re all for root vegetables but—let’s be honest— we can’t wait for summer salad season, with its fresh ingredients ready to be tossed with a tangy vinaigrette and enjoyed alfresco. It only follows, then, that this full-flavoured orzo recipe has us giddy at the thought of digging in.

MEDITERRANEANSTYLE ORZO SALAD

MAKES 6 SERVINGS HANDS-ON TIME 25 MINUTES TOTAL TIME 35 MINUTES

Salad

1 1/2 cups orzo 2 cups cherry tomatoes, halved 2 mini cucumbers, halved lengthwise and sliced

1/2 sweet red pepper, diced

1/2 sweet yellow pepper, diced 3/4 cup sliced pitted green olives

3/4 cup halved pitted kalamata olives 2/3 cup crumbled feta cheese

1/4 cup finely chopped red onion Vinaigrette

1/3 cup olive oil

2 tbsp mayonnaise

2 tbsp white wine vinegar

1 tbsp balsamic vinegar

2 tsp Dijon mustard

1 tbsp finely chopped shallot

1 tsp dried oregano salt and pepper

In saucepan of boiling water, cook orzo according to package directions until al dente, 7 to 10 minutes (do not overcook). Drain and rinse with cold water; transfer to large bowl.

Add tomatoes, cucumbers, red and yellow peppers, green and kalamata olives, feta and red onion; mix gently.

In glass jar with lid, add olive oil, mayonnaise, white wine and balsamic vinegars, Dijon, shallot and oregano; season with salt and pepper. Close jar and shake vigorously until well combined. Pour vinaigrette over salad; toss to combine. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days. If salad seems dry after a few days, add a drizzle of olive oil to revive it.)

PER SERVING about 490 cal, 11 g pro, 27 g total fat (6 g sat. fat), 50 g carb (4 g dietary fibre, 5 g sugar), 15 mg chol,

775 mg sodium, 2.9 mg iron.