Port & Starboard Salad

Ingredients:

2 ½ cups orzo, cooked al dente

2 green peppers, deseeded and sliced

1 red onion, cut into wedges

8 cherry tomatoes, halved

2tbsp basil, chopped

1tbsp olive oil

2 oz feta or goat cheese, crumbled

A healthy grind of black peppers

Directions:

Heat your oven to 425 degrees. Place onion and peppers in a roasting pan and drizzle half the oil over. Roast for 15 minutes, turn the vegetables, add the tomatoes, and roast for 15 minutes more. Remove, and let cool. Toss the vegetables and cooked orzo together with the remaining olive oil and the feta and chopped basil. Refrigerate. This is especially good when cooked a day or two in advance, so the slightly caramelized flavors from the vegetables mingle with the saltiness of the feta and the smoothness of the basil.