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  • Orzo and roasted vegetables with feta

    2 votes
    Orzo and roasted vegetables with feta
    Prep time:
    Cook time:
    Servings: 6
    by Nancy Miyasaki
    193 recipes
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    This is a light and healthy pasta salad that will have your family or guests begging for the recipe. It's a good side dish for grilled fish, meat or chicken, so it's great to take to a summer pool party! Tastes even better the next day, so feel free to make in advance.

    Ingredients

    • 1 small eggplant, stripe peeled and diced in 3/4 inch cubes
    • 1 red bell pepper, 3/4 inch diced
    • 1 yellow bell pepper, 3/4 inch diced
    • 1 red onion, 3/4 inch diced
    • 2 large garlic cloves, minced
    • 1/3 cup extra virgin olive oil
    • 1 1/2 tsp kosher salt
    • fresh ground pepper to taste
    • 3/4 pound orzo (dry)
    • 4 scallions minced (white and green)
    • 1/4 cup toasted pine nuts
    • 1/2 pound feta, 1/2 inch diced
    • 20 fresh basil leaves, sliced
    • FOR DRESSING
    • 1/3 cup fresh lemon juice (2 lemons)
    • 1/3 cup extra virgin olive oil
    • 1 tsp kosher salt
    • 1/2 tsp fresh ground pepper

    Directions

    1. Preheat oven to 425 F
    2. Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a baking sheet. Roast for 35-40 minutes until browned, turning once with a spatula.
    3. Meanwhile, boil the orzo for 7-9 minutes until tender. Drain and transfer to a large serving bowl.
    4. Add the roasted vegetables to the pasta, adding the scrapings from the roasting pan to the bowl.
    5. In a small bowl, combine the lemon juice, olive oil, salt, and pepper. Pour over the pasta vegetables. Let cool to room temperature.
    6. Add the scallions, pine nuts, feta, and basil. Check for flavor, adding salt and pepper as needed, then serve at room temperature when desired.

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