Roasted Veg Pasta Salad

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.

Greek pasta salad

I feel like the summer calls for a go-to pasta salad. So here is one that is inspired by Greek flavs. This is perfect to make for a BBQ or to go as a side with your fam's din. I also eat my Greek Pasta Salad for lunch. 

It really comes together quickly, and I always have all of the ingredients on hand. 

Short pasta works best to match the sizes of your chopped veg. I used pipette, which are so super cute. I love their curves!

You can also make this ahead. It holds up pretty well in the fridge.

Here, I served it with my turkey burgers. For that recipe, please click here.

Greek Pasta Salad

Makes 6 side dish servings

1/2 pound short pasta such as pipette, shells or elbows

1/2 red pepper, chopped

1/2 green pepper, chopped

1/2 cup quartered grape tomatoes

1/2 cup chopped cucumber

1 can chickpeas, drained and rinsed

Greek dressing

Zest and juice of 1 lemon

1/2 tsp. garlic powder

1/2 tsp. dried oregano

1/4 red wine vinegar

1/2 cup extra virgin olive oil

Salt and pepper to taste

To serve: Crumbled feta

Bring a pot of water to a boil. Salt the water. Cook pasta according to instructions on the pasta box. Drain pasta in a colander and run under cool water for a minute. Set aside to cool.

In a liquid measuring cup, add zest and just of lemon, garlic powder, oregano salt and pepper and red wine. Whisk in olive oil to emulsify. Set aside. 

In a large serving bowl, add red and green peppers, grape tomatoes, cucumber, chickpeas and pasta. Pour dressing over the veggies and pasta. Gently mix with a big spoon. Set aside to marinate for an hour. Serve at room temp or chilled with crumbled feta.

Springtime Eats: Orzo Salad

As spring comes into town, I crave a nice and light pasta salad. My orzo salad is perfect with your favorite burger or sandwich. You can adjust the measurements easily to feed a bigger crowd. This suits my small fam of three just fine.

I like to top mine with a little feta, but it works just as well cheeseless.

This tastes great at room temp or chilled. Enjoy!

Orzo Salad
Makes 6 side dish servings

1 cup orzo
1 15 ounce can chickpeas drained and rinsed
1 cup red or yellow bell pepper, chopped
3/4 cup grape tomatoes, quartered
2 Tbsp. fresh basil minced
1/4 cup flat leaf parsley, minced
1/4 cup red wine vinegar
Juice of 1 lemon
1/2 cup extra virgin olive oil
1/4 tsp. garlic powder
Salt and pepper to taste
To serve: Crumbled feta cheese

Bring a pot of water to a boil. Cook orzo according to package instructions. Drain and rinse under cool water. Set aside.

Meanwhile, in a bowl combine chickpeas, bell pepper, grape tomatoes.

In a liquid measuring cup, add red wine vinegar, olive oil, lemon juice, garlic powder, salt and pepper. Whisk vigorously to emulsify.

Add cooled orzo to bowl with veggies. Add the dressing to the bowl. Toss lightly with a spoon. Add basil and parsley. Toss again. Adjust seasonings if desired.

Serve with a sprinkle of crumbled feta cheese if you like.

Summer Pasta Salad

I live in a great place. Especially in the summer. That’s because fresh, affordable produce is right here everywhere I turn.

Yes, Hammonton is chockfull of farms and farm markets.

Two of New Jersey’s greatest summer products – tomatoes and corn – are featured in my pasta salad shown here. I call it Grape Tomato and Corn Pasta Salad.

Riveting title, I know.

The dish is pretty basic. It doesn’t have too much going on, so the name is pretty simple too.

The sweetness of the corn and grape tomatoes are offset by the tartness of the lemon and the zip of the scallions.

It’s a refreshing side to whatever you’re serving and it would definitely rock at a picnic or barbecue. And the colors are pure summer.

Grape Tomato and Corn Pasta Salad
(Makes 4 side dish servings)

1 cup ditalini
1 cup grape tomatoes, quartered
2 ears of corn, cooked, kernels cut from cob
3 scallions, thinly sliced
Juice and zest from 1 lemon
¼ cup extra virgin olive oil
15 basil leaves, chopped
Salt and pepper to taste

In a large pot, bring salted water to a boil. Cook ditalini according to package instructions. Once cooked, strain in a colander. Cool for a few minutes

Combine the tomatoes, corn, scallions, lemon juice and zest in a bowl. Add pasta. Toss. Add olive oil, salt and pepper and basil leaves. Toss again. Serve at room temperature or chilled.