Roasted Vegetable Pasta Salad Recipe

Roasted Vegetable Pasta Salad Recipe
Roasted Vegetable Pasta Salad Recipe photo by Taste of Home
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Roasted Vegetable Pasta Salad Recipe

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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
MAKES:
9 servings
TOTAL TIME:
Prep: 30 min. Bake: 35 min.
MAKES:
9 servings
TOTAL TIME:
Prep: 30 min. Bake: 35 min.

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 15-in. x 10-in. x 1-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. Yield: 9 servings.
Originally published as Roasted Vegetable Pasta Salad in Grill It Bookazine 2013, p125

Nutritional Facts

3/4 cup: 388 calories, 27g fat (8g saturated fat), 34mg cholesterol, 637mg sodium, 29g carbohydrate (6g sugars, 3g fiber), 11g protein.

  • 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
  1. In a small bowl, whisk the first four ingredients; set aside.
  2. In a large bowl, combine the eggplant, sweet peppers, onion and garlic. Add the oil, salt and pepper; toss to coat. Transfer to a 15-in. x 10-in. x 1-in. baking pan. Bake at 425° for 35-40 minutes or until vegetables are tender. Cool to room temperature.
  3. Meanwhile, cook orzo according to package directions; drain.
  4. 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. Yield: 9 servings.
Originally published as Roasted Vegetable Pasta Salad in Grill It Bookazine 2013, p125

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