Orzo Pasta Salad
Ingredients
-
3
pieces
bell peppers, diced
-
1
bunch
asparagus, chopped
-
1
pint
grape tomatoes, halved
-
4
tablespoons
olive oil, divided
-
½
cup
pine nuts
-
1
pound
orzo pasta, uncooked
-
2
cloves
garlic, minced
-
3
cups
chicken broth
-
2
tablespoons
lemon zest
-
½
cup
fresh lemon juice
-
2
tablespoons
fresh basil leaves, chiffonade
-
8
ounces
feta cheese, crumbled
-
to taste
salt
-
to taste
black pepper
Instructions
- Preheat the oven to 425°F.
- Combine bell peppers, asparagus, and tomatoes in a bowl, drizzle with 2 tablespoons of olive oil, and toss to coat. Roast for about 25 minutes.
- Toast pine nuts in a dry skillet over medium-low heat for 15 to 20 minutes until golden brown.
- In a saucepan, heat the remaining olive oil over medium-high heat and toast the orzo until golden brown for about 3 minutes.
- Add minced garlic and sauté until fragrant, then add chicken broth and bring to a boil. Reduce heat and simmer until liquid is absorbed, about 12 to 15 minutes.
- Stir in lemon zest and juice, then combine with the roasted vegetables and allow to cool to room temperature.
- Add basil, feta cheese, pine nuts, and season with salt and pepper. Toss to combine and serve at room temperature.
Nutrition Facts (estimated)
Servings
10
Calories
359
Total fat
16g
Total carbohydrates
43g
Total protein
12g
Sodium
528mg
Cholesterol
22mg
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