I love this summer salad! Such a great side dish! Here’s what to make and bring to your next summer BBQ or party, everyone will be asking who made the orzo salad! Fresh and flavorful, I hope you enjoy it as much as I do…
Ina's Roasted Vegetable Orzo Salad
2015-07-07 13:52:20
Serves 6
Ingredients
- 1 small eggplant, peeled and ¾-inch diced
- 1 medium red bell pepper, 1-inch diced
- 1 medium yellow bell pepper, 1-inch diced
- 1 medium red onion, peeled and 1-inch diced
- 2 cloves garlic, minced
- 1/3 cup good olive oil
- 1½ tsp kosher salt
- ½ tsp freshly ground black pepper
- ½ lb orzo
FOR DRESSING
- 1/3 cup freshly squeezed lemon juice (2 lemons)
- 1/3 cup good olive oil
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
Instructions
- 4 whole scallions (white and green parts)
- ¼ cup pine nuts, toasted
- ¾ lb good feta, ½-inch diced (not crumbled)
- 15 fresh basil leaves, cut into chiffonade
- Preheat oven to 425°F.
- Toss eggplant, bell peppers, onion, and garlic with the olive oil, salt and pepper on a large baking sheet
- Roast for 40 minutes, until browned, turning once with a spatula
- 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
- For the dressing, combine the lemon juice, olive oil, salt and pepper and pour on the pasta and vegetables
- Let cool to room temperature, then add the scallions, pine nuts, feta and basil
- Check the seasonings and serve at room temperature
Notes
- Add the dressing when the orzo is still warm so it absorbs into the pasta.
- This dish is even better made in advance; just check the seasonings and add the pine nuts, feta and basil leaves at the last minute.
- Photo Credit: TheSimpleFare.com
Adapted from Ina Garten
Adapted from Ina Garten
Carly Brannon https://www.carlybrannon.com/
Enjoy!
Cj
