I can't make this dish without printing enough copies of the recipe to hand out to girlfriends at my book club and potlucks all year round! I love it because it is a beautiful dish to look at and it's delectable. To top that, it is easy to make.&@151;Alia Shuttleworth, Auburn, California
Roasted Vegetable Pasta Salad
Roasted Vegetable Pasta Salad
Prep Time
30 min
Cook Time
35 min
Yield
9 servings
Ingredients
- 1/3 cup lemon juice
- 1/3 cup olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
- ROASTED VEGETABLES:
- 1 small eggplant, peeled and cut into 3/4-inch cubes
- 1 medium sweet red pepper, cut into 1-inch pieces
- 1 medium sweet yellow pepper, cut into 1-inch pieces
- 1 large red onion, cut into 1-inch pieces
- 6 garlic cloves, peeled and halved
- 1/2 cup olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
- SALAD:
- 1-1/4 cups uncooked orzo pasta
- 4 green onions, finely chopped
- 15 fresh basil leaves, thinly sliced
- 1/4 cup pine nuts, toasted
- 12 ounces feta cheese, cut into 3/4-inch cubes
Directions
- In a small bowl, whisk the first four ingredients; set aside.
- In a large bowl, combine the eggplant, sweet peppers, onion and garlic. Add the oil, salt and pepper; toss to coat. Transfer to a 15x10x1-in. baking pan. Bake at 425° for 35-40 minutes or until vegetables are tender. Cool to room temperature.
- Meanwhile, cook orzo according to package directions; drain.
- In a large serving bowl, combine roasted vegetables, pasta, green onions, basil and pine nuts. Drizzle with dressing and toss to coat. Add cheese; toss gently.
Nutrition Facts
3/4 cup: 388 calories, 27g fat (8g saturated fat), 34mg cholesterol, 637mg sodium, 29g carbohydrate (6g sugars, 3g fiber), 11g protein.
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