RECIPE: Italian Sausage Orzo Salad

This salad is simple, light and delicious. Chef Stephen Holtz whipped this up for a recent photo shoot and we liked it so much, we thought we’d share the recipe with you. For brunch, dinner and/or for lunch this salad is satisfying and nutritious. Check it out.

3 Field Roast Italian Sausage links
1 cup uncooked orzo pasta
2/3 cup chopped sweet red and green pepper
1/2 cup pitted Greek olives, halved or whole 1/4 cup chopped sweet onion
1/4 cup minced fresh basil
2 tablespoons minced fresh parsley
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1/3 cup walnut pieces
salt and pepper to taste

Directions:
Cook orzo pasta as directed on packaging.

Heat grill to medium to high setting. Slice open the sausage casing and peel. Slice each sausage into 3/4 inch pieces on the bias to get a larger grilling surface, brush with a high heat oil and place them on the grill for about 2 mins. each side.

Chop peppers, onion, and herbs; set aside

Mix together the orzo and Italian Sausage, add the vegetables, olives and herbs. Pour on the olive oil and balsamic vinegar and combine. Sprinkle the top with walnuts; salt and pepper to taste.