Roasted Vegetable Orzo Pasta Salad
|Source||Recipe adapted from Ina Garten.|
|Prep time||30 minutes|
|Cooking time||40 minutes|
|Total time||1 hour, 10 minutes|
Try out this summertime special. A perfect addition to any potluck! Delicious, sweet, seasonal vegetables are the base of this pasta dish and the lemon vinaigrette adds a light, tangy finish. Experiment with roasted fennel to add another level of flavor. Optional: Add crumbled feta on top.
Over medium heat in a small saucepan toast orzo in 1 tsp of olive oil for 2-3 minutes. Add in 1 cup of vegetable broth, bring to a boil, cover, and then turn heat to low and simmer for 12-15 minutes. Remove from heat, drain orzo into a colander and set aside.
Add chopped vegetables to a sheet tray and drizzle 3 Tbsp olive oil, 1 ½ tsp salt and ½ tsp pepper. Roast at 375 F for 20 minutes. In a small jar with a lid, combine all dressing ingredients and shake up. In a large bowl, combine cooked orzo, roasted vegetables, fresh herbs, pine nuts and dressing. Toss to combine, taste and add more salt and pepper to taste. Place in refrigerator for 20-25 minutes and enjoy cold. Top with crumbled feta.