Orzo Pasta Salad

I love orzo pasta!  It looks like rice and tastes like pasta! This is a good way to use the veggies in your fridge that need somewhere to go. Just roast them with a drizzle of olive oil, salt and pepper and toss them into the pasta with Feta cheese and basil. For an added dose of protein, I sometimes stir in shredded rotisserie chicken. Serve it either warm or cold, and it keeps in the fridge for several days. It’s perfect for a picnic or side dish at brunch. Let’s be honest, it’s perfect anytime.

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Ingredients

Serves 8-10

Orzo Pasta Salad:

• 1 pound orzo pasta

• 2 red bell peppers

• 1 yellow bell pepper

• 1 red onion

• 2 zucchinis

• 1/4 cup fresh lemon juice

• 1/3 cup olive oil, plus more for drizzling

• salt and pepper

• 1 cup fresh basil leaves, torn

• 8 ounces crumbled Feta cheese

• 1/2 cup pine nuts, toasted

Process

Preheat oven to 375 degrees.  Cut peppers, red onion, and zucchini into 1” pieces, discarding seeds and membrane from peppers.  Put on large baking dish and drizzle with 1/4 cup olive oil. Generously salt and pepper vegetables and toss together to coat everything. Put in oven and roast for 25 minutes.  

Fill large pot with 8 cups water and 3 tablespoons of salt (should taste like the ocean).  Bring to a boil and add orzo pasta. Stir frequently to prevent sticking. Check for doneness after about 6 minutes and cook until pasta is tender. Meanwhile, combine lemon juice and 1/3 cup oil. Drain pasta and put into bowl.

Immediately toss with lemon juice and oil mixture. Add roasted vegetables and toss. When cooled down a bit add pine nuts, cheese, and fresh basil. Salt and pepper to taste.