Name: Roasted Vegetable Pasta Salad
Prep time: 30 min
Cook time: 30 min
Yield: 9
Ingredients: 1/3 cup lemon juice -; 1/3 cup olive oil -; 1/2 teaspoon kosher salt -; 1/2 teaspoon pepper -; ROASTED VEGETABLES: -; 1 small eggplant, peeled and cut into 3/4-inch cubes -; 1 medium sweet red pepper, cut into 1-inch pieces -; 1 medium sweet yellow pepper, cut into 1-inch pieces -; 1 large red onion, cut into 1-inch pieces -; 6 garlic cloves, peeled and halved -; 1/2 cup olive oil -; 1/2 teaspoon kosher salt -; 1/2 teaspoon pepper -; Salad: -; 1-1/4 cups uncooked orzo pasta -; 4 green onions, finely chopped -; 15 fresh basil leaves, thinly sliced -; 1/4 cup pine nuts, toasted -; 12 ounces feta cheese, cut into 3/4-inch cubes -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Roasted Vegetable Pasta Salad

1. 1/3 cup lemon juice -

2. 1/3 cup olive oil -

3. 1/2 teaspoon kosher salt -

4. 1/2 teaspoon pepper -

5. ROASTED VEGETABLES: -

6. 1 small eggplant, peeled and cut into 3/4-inch cubes -

7. 1 medium sweet red pepper, cut into 1-inch pieces -

8. 1 medium sweet yellow pepper, cut into 1-inch pieces -

9. 1 large red onion, cut into 1-inch pieces -

10. 6 garlic cloves, peeled and halved -

11. 1/2 cup olive oil -

12. 1/2 teaspoon kosher salt -

13. 1/2 teaspoon pepper -

14. Salad: -

15. 1-1/4 cups uncooked orzo pasta -

16. 4 green onions, finely chopped -

17. 15 fresh basil leaves, thinly sliced -

18. 1/4 cup pine nuts, toasted -

19. 12 ounces feta cheese, cut into 3/4-inch cubes -

How to cook deliciously - Roasted Vegetable Pasta Salad

1. Stage

In a small bowl, whisk the first four ingredients; set aside.

2. Stage

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.

3. Stage

Meanwhile, cook orzo according to package directions; drain.

4. Stage

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.