Taste of Home
Roasted Vegetable Pasta Salad
TOTAL TIME: Prep: 30 min. Bake: 35 min.
YIELD: 9 servings.
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
Ingredients
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1/3 cup lemon juice
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1/3 cup olive oil
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1/2 teaspoon kosher salt
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1/2 teaspoon pepper
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ROASTED VEGETABLES:
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1 small eggplant, peeled and cut into 3/4-inch cubes
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1 medium sweet red pepper, cut into 1-inch pieces
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1 medium sweet yellow pepper, cut into 1-inch pieces
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1 large red onion, cut into 1-inch pieces
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6 garlic cloves, peeled and halved
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1/2 cup olive oil
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1/2 teaspoon kosher salt
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1/2 teaspoon pepper
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SALAD:
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1-1/4 cups uncooked orzo pasta
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4 green onions, finely chopped
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15 fresh basil leaves, thinly sliced
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1/4 cup pine nuts, toasted
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12 ounces feta cheese, cut into 3/4-inch cubes
Directions
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1.
In a small bowl, whisk the first four ingredients; set aside.
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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 15x10x1-in. baking pan. Bake at 425° for 35-40 minutes or until vegetables are tender. Cool to room temperature.
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3.
Meanwhile, cook orzo according to package directions; drain.
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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.
Nutrition Facts
3/4 cup: 388 calories, 27g fat (8g saturated fat), 34mg cholesterol, 637mg sodium, 29g carbohydrate (6g sugars, 3g fiber), 11g protein.
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