Orzo & Grilled Vegetable Salad with Feta, Olives & Oregano

• 
  
  Kosher salt
  
  


• 
  
  8 oz. orzo (1-1/4 cups)
  
  


• 
  
  Vegetable oil for the grill
  
  


• 
  
  2 small Italian eggplants (about 3/4 lb. total), sliced into 1/2-inch-thick rounds
  
  


• 
  
  1 medium red bell pepper, quartered, stemmed, and seeded
  
  


• 
  
  1/3 cup plus 2 Tbs. extra-virgin olive oil
  
  


• 
  
  2 Tbs. red-wine vinegar
  
  


• 
  
  1 Tbs. Dijon mustard
  
  


• 
  
  1/2 small red onion, cut into small dice (about 2/3 cup)
  
  


• 
  
  1/2 cup crumbled feta (2-1/2 oz.)
  
  


• 
  
  1/2 cup pitted, coarsely chopped Kalamata olives
  
  


• 
  
  3 Tbs. chopped fresh oregano
  
  

In a 4-qt. saucepan, bring about 2 qt. water and 1 Tbs. salt to a boil over high heat. Add the orzo and cook, stirring occasionally, until just tender, about 8 minutes (or according to package directions). Drain but don’t rinse the pasta and pour it onto a rimmed baking sheet to cool evenly and quickly.

Heat a gas grill with all burners on high. Clean and oil the grate. Toss the eggplant and bell pepper with 2 Tbs. of the olive oil and a generous sprinkling of salt. Lay the vegetables on the grill and cook, with the grill covered, turning once, until cooked through and grill-marked, 2 to 3 minutes per side. Transfer to a cutting board. Allow the vegetables to cool slightly and then cut them into small dice.

In a liquid measuring cup, whisk the vinegar with the mustard and a generous pinch of salt. Slowly whisk in the remaining 1/3 cup olive oil.

When ready to serve, combine the orzo, grilled vegetables, onion, feta, olives, and oregano in a medium bowl. Pour on the dressing, toss well, and serve.