Orzo Pasta Salad with Roasted Vegetables

Ingredients

eggplant cut into 1-inch dice

1 1/2 medium

yellow pepper chopped

1 1/2 large

orange pepper chopped

1 1/2 large

red onion chopped

2

extra virgin olive oil

3/8 cup

salt to taste

to taste

pepper to taste

to taste

orzo pasta

3/4 lb

lemon juice

3 tbsp

balsamic vinegar

3 tbsp

scallions chopped

8

smoked mozzarella cut into small cubes

6 oz

cherry tomatoes quartered

1 1/2 cup

basil thinly sliced

1/2 cup

Method

1. 01Preheat oven to 425°F.
2. 02Toss eggplant, peppers, and onion with 2 tbsp olive oil, salt, and pepper. Spread on two rimmed baking sheets.
3. 03Roast 30-40 minutes, stirring halfway through, until tender.35 min
4. 04Cook orzo according to package directions.
5. 05Whisk lemon juice, balsamic vinegar, and 2 tbsp olive oil. Season with salt and pepper.
6. 06Cool roasted vegetables to room temperature.
7. 07Drain orzo and toss with roasted vegetables in a large bowl.
8. 08Pour vinaigrette over and combine well.
9. 09Finish with scallions, mozzarella, tomatoes, and basil. Adjust seasonings and serve at room temperature.