I love pasta. Spaghetti, lasagna, pasta salad, you name it, I love it. There are very few pastas (except for macaroni salad, eek!) I’ve met that I haven’t liked. This twist on pasta salad is no exception. One of the best things about this recipe is that it can be made ahead and served warm, room temperature, or cold. It is good all three ways! It is also great for using up your veggie leftovers at the end of the week because almost any veggie is good in this. There are three main ways that I have served this. The first is the easiest and will be as I have the recipe written. The second way is to serve this salad over a bed of lettuce, and the third is to add grilled chicken. All three ways are great depending on your purpose!
Mediterranean Orzo Salad with Roasted Vegetables
Serves 4 as a side dish
1/2 lb orzo
1 red pepper, diced
1/4 onion, diced
1 zucchini or eggplant, diced
1 pint cherry tomatoes
5 oz. feta cheese, I prefer tomato basil flavored for this recipe
1/3 cup extra virgin olive oil
1 tbsp. olive oil
2 tbsp. balsamic vinegar
1 tbsp. red wine vinegar
*Note: The salad pictured here has spinach in it. I did not include it in this recipe because I don’t normally use it. I threw it in because I had some left over. Use it if you’d like!
Preheat oven to 400 degrees. Place all your cut up vegetables on a baking sheet. Toss with olive oil and liberally season with salt and pepper. Bake in your preheated oven for 15 minutes.
Meanwhile, boil orzo pasta in salted water. Do not cook this past al dente or your salad will get mushy! After draining,, mix together your orzo and vegetables in a large bowl.
In a small bowl, whisk together extra virgin olive oil and two vinegars. Pour over orzo and vegetables and mix well. Taste for seasonings and add more if necessary. Add feta cheese and either serve immediately or refrigerate for later.