3/4 pound good feta, 1/2-inch diced (not crumbled)
15 fresh basil leaves, cut into juliene
Instructions
Optional ingredients- Cherry tomatoes, 1/4c pine
nuts, chopped parsley
Preheat the oven to 425 degrees F. Toss the bell
peppers, onions, zucchini and garlic with the
olive oil, salt, and pepper on a large sheet pan.
Roast for 40 minutes, until browned, turning once
with a spatula.
Meanwhile, cook the orzo in boiling salted water
for 7 to 9 minutes, until tender. Drain and
transfer to a large serving bowl. Add the roasted
vegetables to the pasta, scraping all the liquid
and seasonings from the roasting pan into the
pasta bowl.
For the dressing, combine the lemon juice, olive
oil, salt, and pepper and pour on the pasta and
vegetables. Let cool to room temperature, then add
the scallions, pignolis, feta, and basil. Check
the seasonings, and serve at room temperature.
Originally Submitted
7/8/2013
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