Roasted Vegetable Orzo Salad

Share on Google+Pin on PinterestShare on StumbleUponTweet about this on TwitterShare on Facebook

Roasted Vegetable Orzo

 

I have a confession to make. I’m a pasta-holic. Honestly, like many of you, I’d have no qualms with eating pasta for each and every meal. Of course, I don’t do that.

Of course not.

Plus, the ease and versatility of pasta makes it my regular go-to when rushed for a last minute dish. The perfect comfort food I say.

When my friend, Denise, shared this Roasted Vegetable Orzo Pasta with me last year, I was surprised with how much flavor was packed in such a simple dish. So a couple of weeks back when she said she was making a batch, I jumped at the chance to invite myself to assist.

Roasted Vegetable Orzo

Just some simple chopping, tossing and roasting, and more tossing, and you’re done. (Please overlook the past al dente orzo. It tasted just fine anyway.)

Roasted Vegetable Orzo

While it can be served as a side dish, it really can stand alone as a main course. It’s just as delicious served cold, as it only gets better after it “marinades” together in the fridge. Perfect for a picnic, or if you need to make ahead for a dinner party. Try this one out. I don’t think you’ll be disappointed one single bit.

Roasted Vegetable Orzo

Roasted Vegetable Orzo Salad
 
Adapted from Ina Garten.
Author:
Ingredients
  • 1 purple onion, diced
  • 1 yellow bell pepper, diced
  • 1 red bell pepper, diced
  • 1 small-medium eggplant, diced
  • 2 garlic cloves, minced
  • ⅓ cup extra virgin olive oil
  • 1½ teaspoons salt
  • ¾ teaspoon pepper
  • ½ pound orzo pasta, cooked according to package directions, drained
  • 4 green onions, minced
  • ¼ cup pine nuts
  • 12-15 fresh basil leaves, julienned
  • ½ pound feta, crumbled (optional)
For dressing:
  • ¼ cup fresh lemon juice
  • ⅓ cup extra virgin olive oil
  • 1 teaspoon salt
  • ½ teaspoon pepper
Instructions
  1. Preheat oven to 425°F.
  2. Toss onion, peppers, eggplant and garlic with olive oil, salt and pepper, and roast on large baking sheet for about 30-45 minutes until browned. Turn once or twice during roasting.
  3. While vegetables are roasting combine dressing ingredients until smooth.
  4. In a large bowl, add roasted vegetables, and dressing to drained orzo; toss until combined well. Let cool slightly.
  5. Add green onions, pine nuts, basil and feta (optional) and lightly toss. Add additional salt and pepper to taste.
  6. Serve right away at room temperature, or cover, refrigerate and serve cold.

 

 

For many other goodies, check out my friend’s, Cheryl from TidyMom.net, I’m Lovin It weekly series!

Share on Google+Pin on PinterestShare on StumbleUponTweet about this on TwitterShare on Facebook

Comments

  1. 2

    Fuji Mama says

    Orzo is seriously underused! It’s one of my favorites. Plus, adding roasted veggies, pine nuts, and feta to anything, automatically take things to a whole new level of favorite on my food scale! This looks amazing!!

  2. 7

    Denise says

    Confession…I have eaten this for three meals in one day….and it was REALLY good all three times!

  3. 8

    says

    I hardly ever cook with Orzo and I don’t know why because I love it! This looks fantastic.
    I’m a big fan of pasta too.

  4. 9

    says

    Oh my goodness….yum! This has all of my favorites in it and it’s perfect for summer. Flagging to my recipe list! As an amazing cook, what do you think of my bacon-blue cheese sliders!?!

    http://www.MrsCapretta.com
    Recipes Fashion Marriage

  5. 12

    says

    This is my kind of pasta. I’m with you, I can eat pasta in any shape or form at pretty much any meal. Looks delicious Amy!

  6. 16

    says

    I love roasted vegetables and in this orzo salad, just beautiful. Reminds me of a similar orzo salad my friend made at a recent BBQ.

  7. 22

    says

    So glad to know that there is not just me who is a pasta holic! I made orzo the other day and was planning to post but was hungry to wait. This looks so colorful and delicious.

  8. 25

    Angie @ Bigbearswife says

    What a great looking dish! Makes me want to go out and buy some Orzo right now!

  9. 26

    cookingwithelise says

    Oh my goodness, I wanted to grab that bowl of orzo right through computer! Am definitely making this recipes! Thank you!

  10. 28

    says

    Orzo is one of my favorite pastas, and it’s a big treat when I make it, as I don’t serve pasta very much. I have a couple summer orzo salads I like to make, but this one looks especially yummy with all those roasted veggies. I am going to try this – thanks!

  11. 29

    says

    I adore orzo pasta salads, and I am salivating at the thought of adding roasted vegetables to the mix. Gorgeous recipe..

  12. 31

    says

    Love orzo; it’s been a favorite since a local pasta shop starting selling it at a Saturday farmer’s market. So many great flavor varieties; all would be great with the flavors you’ve used here.

  13. 33

    Tina says

    I made this tonight, and it was really good! I will skip the eggplant next time…it just shrivled up during roasting and all was left was the purple shell that got really hard. I’m also going to cut back on the oil, that’s quite a bit! Thanks for the recipe that can easily be adapted to ones likes!!
    Tina

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: