Mediterranean Toasted Orzo
1 Lb Orzo Pasta                             1 Cup Roasted Red Peppers
1 Cup Broccoli Florets (small)        ¾ Cup Crumbled Feta Cheese
½ Cup Diced Kalamata Olives       ½ Cup Diced Red Onion
¼ Cup Grated Pecorino Cheese   Salt & Cracked Black Pepper

Feta Vinaigrette, recipe follows
In a dry sauté pan lightly toast 1 Cup of the uncooked orzo to a light golden brown, being careful not to burn the pasta.

Boil the remaining orzo that was not toasted to al dente in a pot of salted water. Drain and cool before putting into a mixing
bowl. Add the broccoli florets, roasted red peppers, kalamata olives, red onion and the feta cheese to the orzo and toss.
Add the vinaigrette (see below) and toss again until combined; add pecorino cheese, season with salt and pepper and
toss one last time.

Let sit at room temperature for 30 minutes before serving or cover and refrigerate.

Yields approximately 15 servings
With Feta Vinaigrette
Feta Vinaigrette
2 tablespoons white wine vinegar        1 tablespoon Dijon mustard
1/2 cup extra-virgin olive oil                 1/8 Cup Feta Cheese
Whisk the vinegar and Dijon mustard in a small bowl. Add the feta and gradually whisk in the olive oil until you have a
smooth, slightly thick dressing.