Orzo Pasta Salad with Roasted Vegetables
Ingredients
Vegetables
-
1
medium
eggplant
-
1
large
yellow pepper
-
1
large
orange pepper
-
1
large
red onion
-
5
scallions
chopped
-
1
cup
cherry tomatoes
-
⅓
cup
basil leaves
Pasta
Dressing
-
2
tbsp
lemon juice
-
2
tbsp
balsamic vinegar
-
¼
cup
extra virgin olive oil
-
to taste
salt and pepper
Cheese
Instructions
- Preheat the oven to 425°F.
- Toss eggplant, yellow pepper, orange pepper, and red onion in a bowl with 2 tbsp of olive oil, salt, and pepper.
- Spread the vegetables on two baking sheets and roast for 30-40 minutes, stirring halfway through.
- While the vegetables are roasting, cook the orzo according to package directions.
- In a small bowl, whisk together lemon juice, balsamic vinegar, and 2 tbsp of olive oil, seasoning with salt and pepper.
- Once the vegetables and orzo are cooked, combine them in a large bowl and pour the dressing over the top.
- Add scallions, mozzarella, cherry tomatoes, and basil to the mixture, adjusting seasonings as needed.
- Serve at room temperature.
Nutrition Facts (estimated)
Servings
8
Calories
189
Total fat
4g
Total carbohydrates
31g
Total protein
8g
Sodium
98mg
Cholesterol
11mg
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