Orzo Pasta Salad

Here is my new FAVOURITE salad recipe and first official food blog posting :)
I've modified this recipe from the original one with easier to find ingredients and, I think better, ingredients.
But you can try it out and see for yourself - it's tasty!

Here is a link to the original recipe. I've written out my recipe below for you try - and this is a must try.

Ingredients

• 1 1/2 cups orzo
• 1 container cremini (Baby bella) mushrooms quartered. about 1 lb.
• 1 small red onion, peeled, halved, and thickly sliced **HINT BELOW**
• Olive oil, for brushing
• Salt and freshly ground black pepper
• 1/2 pint grape tomatoes, washed and sliced in 1/2
• 1/4 cup chopped fresh dill, plus more for garnish
• Apple Cider Vinaigrette, recipe follows

Directions

Cook orzo in a large pot of boiling salted water until just tender, about 10-12 minutes. Drain well and place in a large bowl.

Heat grill to high. While the orzo is cooking, grill the mushrooms and onion slices with oil and season with salt and pepper. Grill for 3 to 4 minutes on each side or until just cooked through. Remove from the grill and cut the onions into 1-inch dice. Add the mushrooms and onions to the orzo along with the tomatoes and dill. Pour vinaigrette over the orzo and vegetable mixture and stir to combine. Garnish with additional dill. Best served still a little warm.

Apple Cider Vinaigrette:

• 1 small shallot, finely chopped
• 1/4 cup apple cider vinegar
• 2 teaspoons Dijon mustard (grainy mustard is my favourite)
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup chopped fresh dill
• 1/2 cup olive oil

Whisk together the shallot, vinegar, mustard, salt, pepper, and dill in a small bowl. Slowly whisk in the oil until emulsified.

**HINT** when grilling onions cut into the thick rings, about 3/4". They will stay together and grill up perfectly.