This is my version of a great pasta salad. It is delicious and filling as a stand-alone meal or as a pretty appetizer before a big meal. The delicate flavor of the dressing lets the grilled vegetables stand out and compliments the perfect chewiness of the al dente served orzo.

1 red pepper, chopped

1 zucchini, sliced

5 button mushroom, quartered

1 small onion, chopped

1-2 tsp. cumin

1-2 tsp. garlic powder

1-2 tsp. dried thyme

1-2 tsp. dried basil

1 tsp. ginger powder salt and pepper to taste

Olive oil

2 cups orzo, cooked

2 Tbsp. balsamic vinegar

1/4 cup Teriyaki sauce

2 Tbsp. Dijon mustard

Preheat oven to 500 degrees.

Place vegetables on cookie sheet, sprinkle with spices and toss to coat. Drizzle with olive oil and bake for 10 minutes or until vegetables are tender.

Cook orzo, drain. Place orzo into a large bowl, mix with grilled vegetables.

Mix balsamic, teriyaki, and mustard together. Pour over orzo, mix and serve.

Recipe By Sarah Lasry via www.Kosherstreet.com the #1 source on the web for the kosher family.

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