↞ recipe box start page
Category: Pasta Salads
Prep Time: Cook Time: Total Time:
1 small eggplant, cut into 3/4-inch cubes
1 red pepper, cut into 1-inch pieces
1 yellow pepper, cut into 1-inch pieces
1 red onion, cut into 1-inch pieces
2 cloves garlic, minced
1/3 cup olive oil
1 teaspoon salt
1/2 teaspoon pepper
1/2 pound orzo (1 1/4 cups)
Dressing (recipe follows)
Garnishes:
4 green onions (green tops only), chopped
1/4 cup pine nuts, toasted
1/2 pound goat cheese, crumbled or diced into 1/2-inch pieces
15 leaves of fresh basil, julienne cut
Preheat oven to 425 degrees.
Toss cut-up vegetables in olive oil, salt and pepper. Place on a jellyroll pan and roast in preheated oven 40 minutes, turning vegetables once during roasting time.
Meanwhile, cook orzo according to package directions. Drain and transfer to large bowl.
Prepare dressing and assemble remaining ingredients.
Add roasted vegetables to pasta, along with all remaining liquid from jellyroll pan. Pour dressing over warm pasta and vegetables. Let cool to room temperature.
Once cooled, add green onions, pine nuts, goat cheese and basil. Refrigerate or serve immediately. Serves 12
Note: This salad can be made a day ahead.
Dressing:
1/3 cup fresh lemon juice
1/3 cup olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
Whisk together all ingredients.
view more member recipes
ROASTED VEGETABLE ORZO SALAD
view my recipes
print
save
Category: Pasta Salads
Prep Time: Cook Time: Total Time:
1 small eggplant, cut into 3/4-inch cubes
1 red pepper, cut into 1-inch pieces
1 yellow pepper, cut into 1-inch pieces
1 red onion, cut into 1-inch pieces
2 cloves garlic, minced
1/3 cup olive oil
1 teaspoon salt
1/2 teaspoon pepper
1/2 pound orzo (1 1/4 cups)
Dressing (recipe follows)
Garnishes:
4 green onions (green tops only), chopped
1/4 cup pine nuts, toasted
1/2 pound goat cheese, crumbled or diced into 1/2-inch pieces
15 leaves of fresh basil, julienne cut
Preheat oven to 425 degrees.
Toss cut-up vegetables in olive oil, salt and pepper. Place on a jellyroll pan and roast in preheated oven 40 minutes, turning vegetables once during roasting time.
Meanwhile, cook orzo according to package directions. Drain and transfer to large bowl.
Prepare dressing and assemble remaining ingredients.
Add roasted vegetables to pasta, along with all remaining liquid from jellyroll pan. Pour dressing over warm pasta and vegetables. Let cool to room temperature.
Once cooled, add green onions, pine nuts, goat cheese and basil. Refrigerate or serve immediately. Serves 12
Note: This salad can be made a day ahead.
Dressing:
1/3 cup fresh lemon juice
1/3 cup olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
Whisk together all ingredients.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Roasted Vegetable Salad Ii
by sgre52160
Garlic flavored non-stick spray 2 lbs small red potatoes, well scrubbed and cut in wedges 2 medium red or Maui onions, cut lengthwise 2 each zucchini and yellow squash, cut in half lengthwise 1 ea
by sgre52160
Garlic flavored non-stick spray 2 lbs small red potatoes, well scrubbed and cut in wedges 2 medium red or Maui onions, cut lengthwise 2 each zucchini and yellow squash, cut in half lengthwise 1 ea
Roasted Vegetable Salad
by sgre52160
1 large red onion (peeled and cut into wedges) 3 large carrots (peeled and sliced thin) 1/2 lb cauliflower (trimmed into florets) 1/2 lb broccoli (trimmed into florets) 1/2 string beans (stemmed)
by sgre52160
1 large red onion (peeled and cut into wedges) 3 large carrots (peeled and sliced thin) 1/2 lb cauliflower (trimmed into florets) 1/2 lb broccoli (trimmed into florets) 1/2 string beans (stemmed)
Chicken Tortellini Roasted Vegetable Salad
by sgre52160
Sun-Dried Tomato & Basil Vinaigrette 1/2 cup sun-dried tomato halves coarsely chopped 1 cup boiling water 1/2 cup basil leaves - (packed) 1 garlic clove 2 tbsp red wine vinegar or balsamic vineg
by sgre52160
Sun-Dried Tomato & Basil Vinaigrette 1/2 cup sun-dried tomato halves coarsely chopped 1 cup boiling water 1/2 cup basil leaves - (packed) 1 garlic clove 2 tbsp red wine vinegar or balsamic vineg
Roasted Vegetable Spinach Salad With Warm Bacon Dressing
by sgre52160
Mixture of veggies* 1 large onion 3 cloves of garlic 2 tbsp extra virgin olive oil 2 sprigs of thyme 2 sprigs of rosemary Pinch of kosher salt 5 turns of the pepper grinder 1 (16 oz) bag
by sgre52160
Mixture of veggies* 1 large onion 3 cloves of garlic 2 tbsp extra virgin olive oil 2 sprigs of thyme 2 sprigs of rosemary Pinch of kosher salt 5 turns of the pepper grinder 1 (16 oz) bag
Orzo And Vegetable Stuffed Peppers
by sgre52160
1 can Italian seasoned tomatoes (28 oz.) - diced 2 carrots - large, grated 2 tsp Italian seasoning 1/2 cup Asiago cheese or Parmesan cheese, grated 1/4 cup olive oil 8 ounces mushrooms - chopped
by sgre52160
1 can Italian seasoned tomatoes (28 oz.) - diced 2 carrots - large, grated 2 tsp Italian seasoning 1/2 cup Asiago cheese or Parmesan cheese, grated 1/4 cup olive oil 8 ounces mushrooms - chopped
view more member recipes
related CDKitchen recipes
Orzo And Tomato Salad With Feta Cheese
J. Alexander's Orzo and Wild Rice Salad
Spinach Parmesan Orzo
Orzo With Roasted Vegetables
Pesto Orzo Salad with Shrimp and Artichokes
Herbed Orzo With Basil And Pecans
Orzo Salad With Spinach, Feta And Olives
Creamy Orzo And Asparagus
Orzo Fruit Salad
Greek Lamb And Orzo