Grilled Vegetable and Orzo Salad

Ingredients:

• ½ pound orzo pasta
• 6 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 2 teaspoons minced garlic
• 2 teaspoons Dijon mustard
• 1 teaspoon kosher salt
• 1 teaspoon ground pepper
• 2 ears yellow corn, husked
• 2 medium zucchini, halved lengthwise
• 1 medium red pepper, quartered and seeded
• 1 cup grape tomatoes, halved
• 4 ounces crumbled feta cheese
• ¼ cup chopped basil 

Directions:

1. Cook orzo according to package.  Drain and set aside in a large bowl.
2. In small bowl, whisk the olive oil, vinegar, garlic, mustard, salt, and pepper until smooth. (** I usually double the dressing.)  Lightly coat the corn, zucchini, and bell pepper with about half of the olive oil mixture.  Reserve the rest for the dressing on the salad. 
3. Grill veggies until lightly charred and crisp tender.
4. When corn is cooled, cut kernels into the bowl of orzo.  Cut zucchini and pepper into ½ inch pieces and add them to the bowl.  Add tomatoes, cheese, and basil to bowl, along with remaining dressing.  Toss to coat.  Serve at room temperature.  

Yield: about 8 cups