Sun-dried Tomato and Eggplant Orzo Salad by @homemadeinastoria

Ingredients for the tomato dressing:

• 1 cup olive oil*
• 2/3 cup red wine vinegar 
• 8-oz can tablespoons Krasdale Tomato sauce  
• 1 tablespoon Diamond Krystal kosher salt  

Ingredients for the salad:

• 2 eggplant large eggplants
• olive oil for brushing
• 1 1/2 cups dried orzo pasta 
• 1//2 lb sundried tomatoes 
• ⅓ cup capers
• 1 cup sliced Krasdale olives
• 4 ounces Krasdale Whole milk mozzarella 
• fresh basil as needed
• red pepper flakes (optional)
• Krasdale canola oil as needed

*For a spicy vinaigrette, swap the olive oil for 1 cup Krasdale canola oil and heat 2 teaspoons red chili flakes in the oil just until it sizzles, then strain our the seeds. Heat the canola oil in a small pan just until it starts to sizzle, then strain the seeds before they start to darken in color.

Directions for the Dressing:

1. In a small mixing bowl gradually whisk the red wine vinegar into the olive oil. 
2. Once incorporated, whisk in the tomato sauce and kosher salt. 

Instructions for the Orzo Salad:

1. Slice the eggplants into ½-inch thick slices. Brush each slice with olive oil and season each with salt and pepper. Grill each eggplant slice over a skillet at 350 degrees until each side is a nice golden and slightly caramelized in color. Transfer grilled eggplant to the refrigerator to cool completely.
2. Cook the orzo al dente according to the box instructions, then drain. Transfer the cooked orzo to the refrigerator and mix in a little canola oil while it cools to prevent sticking.
3. Dice the eggplant and sundried tomatoes into ½ in square pieces. Thinly slice olives, and roughly chop the capers. Crumble the mozzarella using the rough side of a box grater.  Roughly chop the basil.
4. In a large bowl, combine all prepared dry ingredients and stir until thoroughly combined. Mix in half of the tomato dressing and let it rest in the refrigerator so the flavors can mesh together. It’s a highly absorbent pasta salad (partially due to the sundried tomatoes), so add the remainder of the dressing right before serving.