Recipes | Roasted Vegetable & Orzo Pasta | Harvest Recipes
This pasta salad is fabulous. Derived from a Barefoot Contessa recipe, its flavors are in addition to thus simple, simply complex amongst its roasted eggplant, peppers in addition to onions, abrupt feta cheese in addition to tangy lemon vinaigrette.
ane small-scale eggplant, ane inch cubes
ane cherry pepper, ane inch cubes
ane yellowish pepper, ane inch cubes
ane cherry onion, 1/2 inch chop
three tablespoons of olive oil
ane pound of orzo pasta, cooked
2 teaspoons of salt
2 teaspoons of pepper
Dressing :
three lemons, juiced
2 tablespoons of olive oil
8 oz. of feta, cubed
ten light-green onions, 1/4 inch pieces
Start past times tossing the eggplant, onions in addition to peppers inward olive crude oil in addition to tabular array salt & pepper. Roast at 425 degrees for twoscore minutes, tossing once. Set aside.
Combine crude oil in addition to lemon juice, whisking until thick. In a large bowl, toss roasted vegetables, orzo pasta in addition to lemon dressing. At the end, add together light-green onions in addition to feta cheese.
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