Roasted Veggie Feta Orzo Pasta Salad

Prep Time: 20min
Cook Time: 30min
Yield: 8-10 servings

Notes

Use whatever vegetables you like for this dish to adapt it to your tastes. The great thing about this meal is that the more veggies you use, the further the dish will stretch, and if you’ve got a bunch of veggies almost past their prime that need to be used up (or leftover roasted veggies from another meal), this will be a cheap and easy meal for your family.

I’ve also roasted the veggies a number of times with fresh herbs like thyme and rosemary, and have topped the salad with fresh basil, chives, and parsley. It’s one of those versatile salads that’s great any way you choose to make it!

Ingredients

For the roasted veggies:
1 eggplant (peeled or unpeeled – your choice), 1-inch diced
2 bell peppers (red, yellow, orange – your choice), 1-inch diced
1 red onion (peeled), 1-inch diced
1 small zucchini, sliced lengthwise and then into ½-inch wide half-moons
8 oz baby bella or button mushrooms, stemmed and quartered
Extra virgin olive oil
1 tsp Kosher salt
½ teaspoon freshly ground black pepper

For the lemon garlic vinaigrette:
Juice of 1 large lemon (about 2 to 3 tbsp)
Zest of ¼ lemon
1 small clove garlic, finely minced
3 tbsp extra virgin olive oil
Good size pinch Kosher salt (about ½ tsp)
¼ tsp freshly ground black pepper

For assembly:
8 oz dry orzo
4 oz crumbled feta cheese
2 scallions, white and green parts, chopped

Instructions

01

Preheat the oven to 425° F and toss the veggies together on two large baking sheets with salt, pepper, and a couple glugs of olive oil. Roast for 30-35 minutes until the veggies have softened and started to brown, tossing once halfway through.
02

Meanwhile, add the vinaigrette ingredients to a mason jar and shake to combine. The lemon flavor may seem very strong at this point but it will mellow when tossed with the salad.
03

Cook the pasta according to package directions; drain.
04

When the veggies are finished roasting, add the orzo and veggies to a large serving bowl or platter, drizzle with the vinaigrette, and toss to combine. Season with more salt and pepper to taste. Stir in most of the feta and add the remaining feta and the scallions to the top of the salad for serving. Serve warm, room temperature, or cold – it’s one of those salads that you’ll love served at any temperature.

adapted from Barefoot Contessa Parties! by Ina Garten

Roasted Veggie Feta Orzo Pasta Salad

Roasted Vegetable Feta Orzo Salad

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Ingredients

For the roasted vegetables:

For the lemon garlic vinaigrette:

For assembly:

Instructions

Notes