Summer Potluck Recipes: Mediterranean Sunshine Orzo Salad

Roast the Tomatoes: Preheat oven to 400°F (200°C). Toss the halved tomatoes with 1 tbsp olive oil, oregano, salt, and pepper on a sheet pan. Cook for 15-20 minutes until slightly shrivelled and set aside.

Cook and Prepare the Orzo: Bring the salted water to a rolling boil. Add the orzo and cook according to package directions, aiming for al dente (usually 8-10 minutes). Immediately drain the orzo and rinse thoroughly with cold water to halt the cooking process and remove excess starch. Set aside to drain completely.

Prepare the Halloumi: Heat a non-stick skillet over medium-high heat with a drizzle of olive oil. Sear the Halloumi slices for 2-3 minutes per side until deeply golden brown and crispy. Remove from heat and chop into bite-sized cubes.

Whisk the Dressing: In a jar or small bowl, combine the pesto, lemon juice, 2 tbsp olive oil, Dijon mustard, honey/maple syrup, salt, and pepper. Shake vigorously or whisk until the dressing is well combined and slightly thickened.

Assemble and Chill: In the large mixing bowl, combine the cooled orzo, roasted red peppers, olives, and chopped spinach/rocket. Pour about three-quarters of the vinaigrette over the mixture and toss gently. Gently fold in the roasted tomatoes, seared Halloumi cubes, and the fresh chopped herbs (basil and parsley). Cover and refrigerate for at least 1 hour before serving. Add the reserved dressing just before serving if needed.