roasted vegetables with pasta

★★★★☆ 11 Reviews
Shepherdess avatar
By Ina Cobh
from Milwaukee, WI

This is my go-to picnic recipe. I love it!

Blue Ribbon Recipe

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!

— The Test Kitchen @kitchencrew
★★★★☆ 11 Reviews
method Stove Top

Ingredients For roasted vegetables with pasta

  • 1/2 lb
    orzo pasta
  • 2/3 c
    extra virgin olive oil
  • 1 c
    basil leaves, cut into thin ribbons
  • 1 c
    feta cheese, crumbled
  • 1 c
    extra virgin olive oil
  • 1 Tbsp
    pepper, freshly ground
  • 1 Tbsp
    kosher salt
  • 1
    red onion, chopped
  • 1
    yellow bell pepper, chopped
  • 1
    red bell pepper, chopped
  • 1
    eggplant, cubed
  • 1
    zucchini, cut in chunks
  • 1
    yellow squash, cut in chunks
  • 2/3 c
    lemon juice, fresh

How To Make roasted vegetables with pasta

  • 1
    Cook and drain orzo pasta.
  • 2
    Chop vegetables into 1\" chunks, mix together with 1 cup extra virgin olive oil and salt and pepper.
  • 3
    Spread vegetables in a single layer on one or two sheet pans. Roast for 20 minutes at 425. Cool to room temperature.
  • 4
    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.
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