ROASTED VEGETABLE PASTA SALAD

Roasted Vegetable Pasta Salad image

I can't make this dish without printing enough copies of the recipe to hand out to girlfriends at my book club and potlucks all year round! I love it because it is a beautiful dish to look at and it's delectable. To top that, it is easy to make.&@151;Alia Shuttleworth, Auburn, California

Provided by Taste of Home

Categories Lunch

Time 1h5m

Yield 9 servings.

Number Of Ingredients 19

Previous Next

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

Steps:

In a small bowl, whisk the first four ingredients; set aside., 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., Meanwhile, cook orzo according to package directions; drain., 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.

Nutrition Facts : Calories 388 calories, Fat 27g fat (8g saturated fat), Cholesterol 34mg cholesterol, Sodium 637mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 3g fiber), Protein 11g protein.