Roasted Vegetable Pasta Salad Recipe

Name: Roasted Vegetable Pasta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup lemon juice; 1/3 cup olive oil; 1/2 teaspoon kosher salt; 1/2 teaspoon pepper; 1 small eggplant, peeled and cut into 3/4-inch cubes; 1 medium sweet red pepper, cut into 1-inch pieces; 1 medium sweet yellow pepper, cut into 1-inch pieces; 1 large red onion, cut into 1-inch pieces; 6 garlic cloves, peeled and halved; 1/2 cup olive oil; 1/2 teaspoon kosher salt; 1/2 teaspoon pepper; 1-1/4 cups uncooked orzo pasta; 4 green onions, finely chopped; 15 fresh basil leaves, thinly sliced; 1/4 cup pine nuts, toasted; 12 ounces feta cheese, cut into 3/4-inch cubes

Servings: persons

1/3 cup lemon juice
1/3 cup olive oil
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1 small eggplant, peeled and cut into 3/4-inch cubes
1 medium sweet red pepper, cut into 1-inch pieces
1 medium sweet yellow pepper, cut into 1-inch pieces
1 large red onion, cut into 1-inch pieces
6 garlic cloves, peeled and halved
1/2 cup olive oil
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1-1/4 cups uncooked orzo pasta
4 green onions, finely chopped
15 fresh basil leaves, thinly sliced
1/4 cup pine nuts, toasted
12 ounces feta cheese, cut into 3/4-inch cubes

1
In a small bowl, whisk the first four ingredients; set aside.
2
In a large bowl, combine the eggplant, sweet peppers, onion and garlic. Add the oil, salt and pepper; toss to coat. Transfer to a 15x10x1-in. baking pan. Bake at 425u00b0 for 35-40 minutes or until vegetables are tender. Cool to room temperature.
3
Meanwhile, cook orzo according to package directions; drain.
4
In a large serving bowl, combine roasted vegetables, pasta, green onions, basil and pine nuts. Drizzle with dressing and toss to coat. Add cheese; toss gently.

1356

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/3 cup lemon juice, 1/3 cup olive oil, 1/2 teaspoon kosher salt, 1/2 teaspoon pepper, and more.

Yes, Roasted Vegetable Pasta Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Vegetable Pasta Salad

How did you like this recipe?

Frequently Asked Questions