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Adapted from the recipe by Erica Baty
Prep Time: 15 minutes
Cook Time: 25 minutes
Makes 6 servings
Ingredients
*Ingredients currently available at the farmers’ market
For the vegetables:
- 1/2 large red onion*, diced
- 1 zucchini*, diced
- 1 yellow squash*, diced
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon each kosher salt and fresh cracked pepper
For the dressing:
- 1/3 cup fresh squeezed lemon juice
- 1/3 cup extra virgin olive oil
- 1/2 teaspoon each kosher salt and pepper
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley*, finely chopped
To assemble the dish:
- ½ lb orzo
- 1 cup fresh basil*, finely chopped
- 4 scallions*, sliced
- 1/4 cup toasted pine nuts
- 8oz block feta or goat cheese*, cubed
Instructions
Roasted vegetables: Preheat the oven to 425 degrees and line a baking sheet with parchment paper. Drizzle vegetables with olive oil and sprinkle with seasoning and toss to coat. Roast vegetables for 25 minutes until crispy and golden brown around the edges.
To make the dressing: Whisk all dressing ingredients together. Add salt and pepper to taste.
To assemble the dish: Toast the pine nuts in a dry skillet for 2-3 minutes, careful not to burn! Cook orzo according to package instructions. Drain and return to pot. Toss with several tablespoons of the dressing immediately with the hot pasta. Add the roasted vegetables, fresh herbs, chunks of feta or goat cheese, and the rest of the dressing. Toss gently to combine. Serve warm or at room temperature.
Notes
*Make it gluten-free: use gluten free orzo or other GF pasta
**Make it dairy free: omit the feta
