Orzo Salad with Roasted Vegetables

The last thing I want to do when it's hot outside is spend a bunch of time heating up my oven (& therefore my house!) to cook dinner. This salad is the perfect thing for a warm summer evening... especially if you roast the vegetables the night before when it's cool! Serve this as the main or pair it with a light protein like some white fish! The leftovers are pretty tasty too!

This recipe comes from my friend Lara who has a fun little blog you should check out called mylittleluxuries. She's the source of some of my favorite recipes too. :)

Ingredients

• 1 small eggplant, peeled and 3/4 inch diced
• 1 red bell pepper, 1 inch diced
• 1 yellow bell pepper, 1 inch diced
• 1 red onion, peeled and 1 inch diced
• 2 garlic cloves, minced
• 1/3 cup olive oil
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1/2 lb orzo pasta or rice-shaped pasta

For the dressing

• 1/3 cup fresh lemon juice (2 lemons)
• 1/3 cup olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper

To assemble

• 4 scallions, minced (white and green parts)
• 1/4 cup pignolis, toasted (pine nuts)
• 3/4 lb good feta, 1/2 inch diced (not crumbled)
• 15 fresh basil leaves, julienned

Directions

1. Preheat the oven to 425 degrees F.

2. Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan.

3. Roast for 40 minutes, until browned, turning once with a spatula.

4. Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender.

5. Drain and transfer to a large serving bowl.

6. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.

7. For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables.

8. Let cool to room temperature, then add the scallions, pignolis, feta, and basil.

9. Check the seasonings, and serve at room temperature.