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. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 593.4 kcal |
| Protein | 15.8 g |
| Fat | 40.9 g |
| Carbohydrates | 43.8 g |
| Fiber | 6 g |
| Sugar | 7.9 g |
Published on Aug 12, 2024 by Luminița