Orzo Salad with Roasted Garlic & Dijon Dressing

Another salad?  yes, but salads are good for you and this one has a bit of a kick with a pan roasted garlic & Dijon mustard dressing :)  Warning: the vinaigrette is strong, but we really enjoyed it.  We love easy salads like this during the week because they're flavorful, healthy and work well for lunch leftovers the next day.

Ingredients:

• 1 cup whole wheat orzo
• 1 cup chopped broccoli
• 1/2 cup shredded carrots
• 1/4 cup diced red onion
• 1 cup halved grape tomatoes
• 2 cups chopped fresh spinach or romaine
• 1/2 cup toasted pine nuts

For the vinaigrette:

• ~6 garlic cloves (recipe calls for 10, I used less.)
• 1/2 cup extra virgin olive oil
• 2T red wine vinegar (*could add lemon juice instead or in addition to)
• 1T Dijon mustard
• salt & pepper
• grated Parmesan cheese

Preparation:

For the vinaigrette:  In a small skillet, combine the garlic cloves and the oil. Over a low heat, caramelize the garlic until browned and soft, about 20 minutes. Transfer garlic cloves to a blender or food processor. Add the vinegar and mustard. Blend until smooth. With the motor running, slowly pour in the reserved garlic oil. Season with salt and pepper, to taste.

Cook orzo pasta al dente.  Whisk vinaigrette ingredients together. Toss veggies and cooked pasta with dressing.