Roasted Vegetable Orzo Salad

An easy and tasty Roasted Vegetable Orzo Salad recipe that is great as a side or main dish, and perfect for a meatless option.



  • 1 purple onion, diced
  • 1 yellow bell pepper, diced
  • 1 red bell pepper, diced
  • 1 small-medium eggplant, diced
  • 2 garlic cloves, minced
  • 1/3 cup extra virgin olive oil
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon pepper
  • 1/2 pound orzo pasta, cooked according to package directions, drained
  • 4 green onions, minced
  • 1/4 cup pine nuts
  • 12-15 fresh basil leaves, julienned
  • 1/2 pound feta, crumbled (optional)

For dressing:

  • 1/4 cup fresh lemon juice
  • 1/3 cup extra virgin olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper


  1. Preheat oven to 425-degrees F.
  2. Toss onion, peppers, eggplant and garlic with olive oil, salt and pepper, and roast on large baking sheet for about 30-45 minutes until browned. Turn once or twice during roasting.
  3. While vegetables are roasting combine dressing ingredients until smooth.
  4. In a large bowl, add roasted vegetables, and dressing to drained orzo; toss until combined well. Let cool slightly.
  5. Add green onions, pine nuts, basil and feta (optional) and lightly toss. Add additional salt and pepper to taste.
  6. Serve right away at room temperature, or cover, refrigerate and serve cold.



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