Grilled Veggie Antipasto Salad
Preheat grill on medium high.
1
Prep 8oz dried orzo. Set aside to cool.
2
Prep veggies for grill.
3
Turn grill down to medium. Cook prepped veggies on grill rotating frequently, until easy to pierce with fork and has grill marks. Set aside to cool.
4
Roughly chop a cup of artichoke hearts and dice ~10 pepperocini peppers. Add to large bowl.
5
Add a cup of green olives to bowl.
6
Add a can of drained chickpeas to bowl.
7
Mix dressing: add olive oil, red wine vinegar, lemon juice, spicy mustard, garlic, oregano, parsley, basil, red pepper flakes, salt, and pepper. Mix.
9
Once cooled, dice grilled veggies and add to bowl.
10
Add mozzarella pearls to bowl.
11
Drizzle dressing over salad.
12
Mix it all together.
13
Enjoy with a tasty main like my jalapeño bison burgers!
14
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