Take your picnics, barbecues and grilling sessions up a notch with this fancy yet super simple side dish- Pesto orzo salad! Filled with marinated slow roasted sweet potato chunks, it's tossed through a vegan pesto making it dairy free, vegan and with a gluten free option!
1package of Colavita Orzocooked and cooled (for GF use GF pasta of choice)
For the pesto
1/4cup+ 1 T Colavita olive oil
1small garlic clove
Colavita salt from the sea to taste
For the sweet potatoes
2large sweet potatoeschopped into large chunks (4-5 per potato)
1/2tablespoonColavita white balsamic vinegar
1/2tablespoonColavita balsamic white truffle balsamic glace
1tablespoonColavita extra virgin olive oil
Colavita salt from the seato taste
Prepare your sweet potatoes by combining the balsamic vinegar, truffle balsamic glace, olive oil and sea salt from the sea in a small bowl and whisk well. In a large mixing bowl, combine the sweet potatoes with the oil and vinegar mixture and allow to sit for at least an hour. 10 minutes prior to roasting, preheat the oven to 180 degrees celsius. Coat a large baking tray lightly with oil and cover evenly with the marinated sweet potatoes and cook for 40-50 minutes, until soft and caramelised. Remove from oven and allow to cool completely.
Make the orzo according to directions and boil until al dente. (If using the Colavita brand, it should be 7 minutes ). Set aside.
In a quality blender or food processor, combine all the pesto ingredients and blend well.
Mix the pesto mixture throughout the orzo and taste- It may need more salt. Chop the cooled marinated sweet potatoes and in mix through the orzo.
Serve immediately or refrigerate until ready to consume.
This salad can be made up to 24 hours in advance and eaten within 4 days.