Roasted Vegetables with Pasta
|Cooking Method:||Stove Top|
|1/2 lb||orzo pasta|
|1||yellow squash, cut in chunks|
|1||zucchini, cut in chunks|
|1||red bell pepper, chopped|
|1||yellow bell pepper, chopped|
|1||red onion, chopped|
|1 Tbsp||kosher salt|
|1 Tbsp||pepper, freshly ground|
|1 c||extra virgin olive oil|
|1 c||feta cheese, crumbled|
|1 c||basil leaves, cut into thin ribbons|
|2/3 c||extra virgin olive oil|
|2/3 c||lemon juice, fresh|
Pinched by SGidwani54, and 419 more.
Milwaukee, WI (pop. 594,833)
Member Since May 2010
Comments from the Test Kitchen:
This salad is so fresh and so simple! I've had luck substituting other veggies in as well, depending on what I have on hand and what's in season. Very versatile!
Cook and drain orzo pasta.
Chop vegetables into 1" chunks, mix together with 1 cup extra virgin olive oil and salt and pepper.
Spread vegetables in a single layer on one or two sheet pans. Roast for 20 minutes at 425. Cool to room temperature.
Mix together pasta and vegetables with 2/3 cup extra virgin olive oil and lemon juice. Add the basil and feta cheese when ready to serve.