Ina Garten Orzo Salad Recipe
This Ina Garten Orzo Salad Recipe is delicious and it makes a great change from the usual green salad you might eat. It’s also a dish that’s great to take on vacation. Make sure that you buy fresh ingredients, as well as good quality olive oil and vinegar, to ensure that it’s delicious.
Ingredients
- 1 small eggplant, peeled and 3/4-inch diced
- 1 red bell pepper, 1-inch diced
- 1 yellow bell pepper, 1-inch diced
- 1 red onion, peeled and 1-inch diced
- 2 garlic cloves, minced
- 1/3 cup good olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 pound orzo or rice-shaped pasta
For the dressing:
- 1/3 cup freshly squeezed lemon juice (2 lemons)
- 1/3 cup good olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
To assemble:
- 4 scallions, minced (white and green parts)
- 1/4 cup pignolis (pine nuts), toasted
- 3/4 pound good feta, 1/2-inch diced (not crumbled)
- 15 fresh basil leaves, cut into julienne
Instructions
- Turn the oven on to 425 degrees Fahrenheit.
- In a large sheet pan, combine the eggplant, bell peppers, onions, and garlic with olive oil, salt, and pepper. Using a spatula, turn once during roasting to ensure even browning.
- During this time, boil the orzo in salted water until tender, about 7 to 9 minutes.
- Drain and place in a large serving bowl. Using a large spoon, scrape all the liquid and seasoning from the roasting pan into the pasta bowl, then add the roasted vegetables.
- Add salt, pepper, olive oil, lemon juice, and lemon juice to the dressing and pour it over the pasta and vegetables. Stir in the scallions, pignolis, feta, and basil when the mixture has cooled to room temperature. Make sure the seasonings are right and serve at room temperature.