Orzo Salad with Roasted Vegetables by Ina Garten

Elevate your dining experience with this exquisite Orzo Salad. Enjoy a delightful combination of roasted eggplant, bell peppers, onion, and garlic, perfectly tossed with orzo pasta and seasoned with a zesty lemon dressing. Topped with scallions, pine nuts, feta, and fresh basil, this salad is a masterpiece of flavors and textures.

Ingredients

For Roasted Vegetables and Orzo
1	small eggplant, peeled and ¾ inch diced
1	red bell pepper, 1 inch diced
1	yellow bell pepper, 1 inch diced
1	red onion, peeled and 1 inch diced
2	garlic cloves, minced
1	cup olive oil
1 1⁄2	teaspoons kosher salt
1⁄2	teaspoon fresh ground black pepper
1⁄2	lb orzo pasta or ½ rice-shaped pasta
For Dressing and Final Touch
1	cup fresh lemon juice (2 lemons)
1.33	cups olive oil
1	teaspoon kosher salt
1⁄2	teaspoon fresh ground black pepper
4	scallions, minced (white and green parts)
1⁄4	cup pignolis, toasted (pine nuts)
3⁄4	lb good feta, ½ inch diced (not crumbled)
15	fresh basil leaves, cut into julienne

Instructions

• For Roasted Vegetables and Orzo

  1. Preheat the oven to 425 degrees F.
  2. Toss the eggplant, bell peppers, onion, and garlic with olive oil, kosher salt, and fresh ground black pepper on a large sheet pan.
  3. Roast for 40 minutes, until browned, turning once with a spatula.
  4. Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender.
  5. Drain and transfer the orzo to a large serving bowl.
  6. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.

• For Dressing and Final Touch

  1. In a separate bowl, combine fresh lemon juice, olive oil, kosher salt, and fresh ground black pepper. Pour the dressing on the pasta and vegetables.
  2. Allow the salad to cool to room temperature, then add minced scallions, toasted pine nuts, diced feta, and julienned fresh basil.
  3. Adjust the seasonings as needed, and serve the salad at room temperature.

Aug 12, 2024