Orzo Sald with Roasted Vegetables
This Orzo Salad with Roasted Vegetables is one of my most loved recipes and a side dish recipe that is perfect for taking to parties or get togethers!
Ingredients
- 1 lb orzo pasta cooked according to package instructions
- 2 zucchinis diced
- 1 eggplant diced
- 1 red onion diced
- 1 pint cherry tomatoes halved
- 1 red pepper diced
- 8 oz feta cheese or fresh mozzarella
- 1/2 cup extra virgin olive oil
- 1/3 cup red wine vinegar plus more to taste
- 2 tbsp balsamic vinegar
- 1 tsp Italian Seasonings
- salt and pepper to taste
- fresh basil to garnish
Instructions
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Preheat ovent o 400 degrees. Add diced vegetables to a sheet pan, reserving the tomatoes. Drizzle with oil and season liberally with salt and pepper. Add to the oven and let roast. After 10 minutes, remove from oven, stir, and add tomatoes. Cook for 10 more minutes, until everything is tender and roasted.
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While vegetables cook, whisk together olive oil, and the two vinegars. and the Italian seasoning. Add a dash of salt and pepper. Set aside.
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When vegetables are done roasting, add to cooked orzo. Stir well to combine. Add dressing.
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Let salad cool, then add the cheese. Cover and refridgerate until serving.
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Once ready to serve, stir well and taste for seasoning. Add more red wine vinegar for more punch and salt and pepper if desired.