Orzo salad

  • Servings: 10-12
  • Difficulty: easy
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This dish is a family favorite, as well as a catered event crowd pleaser. The recipe is based on Ina Garten’s recipe for Orzo with Roasted Vegetables and it is to die for.

Super easy to make, and absolutely delicious as left-overs, this salad is a go-to for when company is coming over.




1 small eggplant, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 red onion, peeled and diced
2 garlic cloves, minced
1/3 cup extra virgin olive oil
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 pound orzo pasta

For the dressing:

The zest of 1 lemon
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

To assemble:
1/2 cup pine nuts, toasted
1/2 cup fresh basil leaves, julienne

Pre-heat oven to 400°.

Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper in a large mixing bowl. Once all the vegetables are coated in oil, pour onto a large parchment paper lined sheet pan and roast for 40 minutes, turning once with a spatula halfway through.

Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, or until tender. Drain and transfer to a large serving bowl.  Set aside and allow orzo to cool to room temperature.

For the dressing, combine the lemon juice, lemon zest, olive oil, salt, and pepper and pour over the pasta. Stir to combine.  Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.  Finally, add the toasted pine nuts and basil, stir to combine. Check the seasonings, add salt and pepper to taste and serve at room temperature.


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