Name: Orzo Pasta Salad with Roasted Vegetables
Total time: 1 h
Yield: 8 servings
Ingredients: 1 medium eggplant, cut into 1-inch dice; 1 large yellow pepper, chopped; 1 large orange pepper, chopped; 1 red onion, chopped; 1/4 cup extra virgin olive oil; to taste salt, to taste; to taste pepper, to taste; 1/2 lb orzo pasta; 2 tbsp lemon juice; 2 tbsp balsamic vinegar; 5 scallions, chopped; 4 oz smoked mozzarella, cut into small cubes; 1 cup cherry tomatoes, quartered; 1/3 cup basil, thinly sliced

Estimate, per serving

Cal: 189
Protein: 8g
Carbs: 31g
Fat: 4g
Sodium: 98mg
Fiber: 4g

Ingredients

eggplantcut into 1-inch dice: 3/4 medium
yellow pepperchopped: 3/4 large
orange pepperchopped: 3/4 large
red onionchopped: 1
extra virgin olive oil: 0.19 cup
salt: to taste
pepper: to taste
orzo pasta: 3/8 lb3/8 lb
lemon juice: 1 1/2 tbsp
balsamic vinegar: 1 1/2 tbsp
scallionschopped: 4
smoked mozzarellacut into small cubes: 3 oz2 1/4 tbsp
cherry tomatoesquartered: 3/4 cup
basilthinly sliced: 1/4 cup

Method

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

Fits

Vegetarian