Jen’s Roasted Vegetable Orzo Salad

My family and I recently attended a family reunion and we had some wonderful food.  My favorite dish was the Roasted Vegetable Orzo Salad.  The orzo and roasted vegetables made an excellent side dish to the steak and smoked pork that was served.  This salad is a great side dish for a large gathering because it can be made ahead of time and served at room temperature.  You could also add grilled chicken or shrimp and make an entire meal out of this dish as well!

Preheat oven to 425 degrees.  In a large bowl add:

1 diced red bell pepper

1 diced yellow bell pepper

1 peeled and diced eggplant

1 red onion peeled and diced

2 minced garlic cloves

1/3 cup olive oil

1 and 1/2 teaspoons kosher salt

1/2 teaspoon pepper

Toss vegetables with olive oil and salt and pepper and arrange on a baking sheet.  Roast for about 40 minutes, turning once.  While vegetables are roasting, bring a large pot of salted water to a boil.  Add:

1/2 lb orzo

Cook the orzo for about 8-10 minutes or until tender.  Drain water and add orzo to a large serving dish.  Once the vegetables are done roasting, add the roasted vegetables and juices to the cooked orzo.   Set aside. 

In a small bowl whisk together:

1/3 cup fresh lemon juice

1/3 olive oil

1 tablespoon red wine vinegar

1 teaspoon kosher sailt

1/2 teaspoon pepper

Pour the mixed dressing over the orzo and vegetables.  Once the orzo and vegetables are completely cooled, add:

4 minced scallions

1/4 cup toasted pine nuts

3/4 pound diced or crumbled feta cheese

18 chopped basil leaves

Serves 8-10 as a side dish

Related posts:

1. Grilled Vegetable Salad
2. Pat’s Vegetable Salad
3. Roasted Vegetable and Sausage Lasagna
4. Vegetable Bolognese Pasta
5. Buffalo Chicken Salad