Roasted Vegetable Orzo Salad

This past weekend we hosted a salad party. No, it wasn’t lame. And yes we did feel less guilty about eating the desserts. Now that those two questions are out of the way I have to really praise the creativity of what people brought! A Mediterranean chickpea salad, an orzo salad with balsamic vinaigrette and peas, an arugula pear and walnut salad and a potato salad with freshly chucked corn. It was all so good and we had such a great time celebrating the summer season with a potluck salad party.

roasted vegetable orzo salad
roasted vegetable orzo salad

Ingredients
Source: Ina Garten
1 small eggplant (or 1/2 of a large one), peeled and 3/4-inch diced
1 red bell pepper, 1-inch diced
1 yellow bell pepper, 1-inch diced
1 red onion, peeled and 1-inch diced
2 garlic cloves, minced
1/3 cup olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 pound orzo
the dressing:
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
garnish/final assembly:
4 scallions, minced (white and green parts)
1/4 cup pine nuts, toasted
3/4 pound good feta, 1/2-inch diced (not crumbled)
15 fresh basil leaves, cut into julienne

Directions
Preheat oven to 425
1. Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.
2. Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
3. For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables.
4. Let cool to room temperature, then add the scallions, pine nuts, feta, and basil. Check the seasonings, and serve at room temperature. If you want, you could even put it in the fridge fr about 25 minutes then pull it out and let it come to room temperature.

Voila!

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2 Comments Add yours

  1. Leigh says:

    This is one of our all time favorite dishes! And it gets better the next day. Thanks for sharing it on your site.

  2. Kate says:

    That looks delicious! So sorry we missed the party. Vidalia was great though, so it wasn’t a total loss. Also, I finished all 8 dozen cupcakes and the cake for the birthday party.

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