Orzo with Roasted Vegetables

A friend of mine brought this lovely salad to a picnic and I couldn't stop eating it. She told me she got the recipe from one of Barefoot Contessa's cookbook. I immediately found it on the food network and printed it out. I made it for my family reunion this summer. It is a great summer salad but you could make it any time of year. What makes it wonderful besides all the amazing flavors is that you can serve it immediately and can also sit room temperature for quite some time. 

I altered this recipe slightly because I don't like egg plant and feel the pine nuts were not necessary. If you want to follow the exact recipe click link above. 

Ingredients

1 red bell pepper (1 inch diced)

1 yellow pepper (1 inch diced)

1 red onion (1 inch diced)

2 garlic cloves minced

1/3 cup of olive oil

1 1/2 teaspoon kosher salt

1/2 teaspoon ground black pepper

1/2 pound orzo pasta

4 scallions minced white and green parts

3/4 pound feta (1 inch diced not crumbled)

15 fresh basil leaves cut into julienne

For the Dressing

1/3 cup freshly squeezed lemon juice (about 2 lemons)

1/3 cup olive oil 

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

Directions

Pre heat oven to 425 degrees.

Toss red, yellow pepper, red onion, garlic, olive oil on a large sheet pan with salt and pepper. Roast for about 40 minutes or until browned turning once with spatula.

While roasting cook pasta in boiling water for 7 to 9 minutes until tender. Drain and add to large serving bowl. Add roasted vegetables, scraping all the drippings from pan to bowl. 

For the dressing combine lemon juice, olive oil, salt and pepper. Let cool room temperature. Add feta, scallions and basil leaves. Check the seasoning and serve room temperature. 

Enjoy and let me know what you think. I feel this is a great recipe to bring as to potluck