Ina Garten's Roasted Vegetable Pasta Salad
Eileen Prendergast
Hands-down, my absolute favorite pasta salad. I could eat this every day.
ingredients
- 1 small eggplant, peeled and cut into 1-inch dice
- 1 red bell pepper, cut into a 1-inch dice
- 1 yellow bell pepper, cut into a 1-inch dice
- 1 red onion, cut into a 1-inch dice
- 2 cloves garlic, minced
- 1/3 cup olive oil
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1/2 pound orzo
- 1/3 cup lemon juice
- 1/3 cup olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 4 scallions, minced
- 1/4 cup pine nuts, toasted
- 3/4 pound diced feta
- 15 fresh basil leaves, julienned
directions
- 1
Preheat oven to 425°F. Cover a large rimmed baking dish with foil.
- 2
Combine vegetables, garlic, 1/3 cup oil, salt, and pepper on baking dish and roast for 30 to 40 minutes. Stir every 15 minutes.
- 3
Meanwhile, cook and drain the pasta. Combine lemon juice, 1/3 cup olive oil, salt & pepper for dressing.
- 4
When vegetables are cooked, mix all ingredients together.
Source: Eileen Prendergast
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