Recipe Swap: Roasted Veggie and Orzo Salad

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The theme for this recipe swap is summer salads. As I've said probably a hundred times in the years I've been blogging, it bothers me that every summer I find tons and tons of salad recipes I want to make, but I always have to make them just for me because Tom isn't interested in eating them.

Instead of halving recipes, like potato or macaroni salad, I tend to just not make them, which is why I really like when swaps like this come along. It forces me into making something I typically wouldn't. Since this is a refrigerated dish, I decided to halve the recipe and have it for lunches this week.

This recipe comes from Stacey, one of the members on our cooking board. She has a blog, but I'm guessing she just hadn't had a chance to share this recipe there yet, so no links.



Roasted Veggie and Orzo Salad
Source: Stacey, adapted from Veranda Interiors
Servings: 4
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Ingredients:
    • 1 red pepper, diced
    • 1 red onion, diced
    • 1 zucchini, diced
    • 1 eggplant, diced
    • 1 tsp. garlic powder
    • salt and pepper
    • 2 tbsp. olive oil 
    • 4 oz. orzo
    • 1/2 cup pine nuts, toasted
    • fresh basil, thinly sliced
    Dressing:
    • 1 1/2 tbsp. olive oil
    • 1 1/2 tbsp. pesto 
    • 1 tbsp. red wine vinegar
    • 1 tbsp. lime juice
Directions:
1. Preheat the oven to 425. Line a baking sheet with foil.
2. Dice all vegetables to evenly sized pieces and place in a large bowl. Add olive oil, garlic powder, salt and pepper and toss to coat. Spread out vegetables evenly onto the prepared baking sheet.
3. Roast vegetables for 35-45 minutes, tossing every 10-15 minutes.
4. Meanwhile, cook the orzo according to package directions.
5. Prepare the dressing by whisking together all ingredients in a small bowl. Pour over hot orzo.
6. Stir roasted vegetables into orzo. Refrigerate until ready to serve.
7. Plate salad and top with garnish with toasted pine nuts and fresh basil.

The recipe also calls for feta or goat cheese to be added before serving, but I completely forgot to pick any up. I did have a little bit of fresh mozzarella left over that I added to the salad one day which was a nice addition as well.

I actually preferred this recipe warm to cold, but it was still good both ways. Like Stacey said, you could easily add some grilled chicken or shrimp to this to make it a full meal. 

1 comment:

  1. Sounds wonderful! Great way to use some of your summer veggies.

    ReplyDelete

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