I'm always looking for new ways to rock out a pasta salad. As the weather warms up, I feel like a little pasta and veg is the perfect side to your grilled faves.
Plus, it's an easy dish to make ahead so that you can enjoy that sweet sunshine.
This is a take on a Barefoot Contessa recipe called Orzo with Roasted Vegetables. I followed it pretty closely, but I used zucchini instead of eggplant because that's what I had on me. I sprinkled the veggies with 1/2 tsp. garlic powder in place of chopped garlic because I was worried the fresh garlic would burn. I also omitted the pine nuts, since I have the food allergies to those little rascals.
This tastes really nice at room temperature. Roasting the veggies makes the kitchen smell magnificent. Just saying. Making it a bit ahead allows the flavors to all marry well, in my opinion.
I served this lovely dish with turkey burgers. For that recipe, click here.
Orzo with Roasted Vegetables
Serves 6
From "Barefoot Contessa Parties!"
By Ina Garten
1 small eggplant, 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-inched diced
2 garlic cloves, minced
1/3 cup good olive oil
1 1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/2 pound orzo
For the dressing:
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup good olive oil
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
To assemble:
4 scallions, minced (white and green parts)
1/4 pignolis, toasted
3/4 pound good feta, 1/2-inch diced (not crumbled)
15 fresh basil leaves, cut into chiffonade
Preheat the oven to 425 degrees Fahrenheit. Toss the eggplant, bell peppers, onion and garlic with 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 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, pignolis, feta and basil. Check the seasonings and serve at room temperature.
Please note: The Jersey Girl used 1 zucchini, unpeeled in lieu of the eggplant and 1/2 tsp. garlic powder in lieu of the fresh garlic. She also omitted the pignoli nuts due to a food allergy.
