Roasted Vegetable Pasta Salad Recipes

ROASTED VEGETABLE PASTA SALAD

I can't make this dish without printing enough copies of the recipe to hand out to girlfriends at my book club and potlucks all year round! I love it because it is a beautiful dish to look at and it's delectable. To top that, it is easy to make.&@151;Alia Shuttleworth, Auburn, California

Provided by Taste of Home

Categories Lunch

Time 1h5m

Yield 9 servings.

Number Of Ingredients 19

Roasted Vegetable Pasta Salad image

Steps:

In a small bowl, whisk the first four ingredients; set aside., In a large bowl, combine the eggplant, sweet peppers, onion and garlic. Add the oil, salt and pepper; toss to coat. Transfer to a 15x10x1-in. baking pan. Bake at 425° for 35-40 minutes or until vegetables are tender. Cool to room temperature., Meanwhile, cook orzo according to package directions; drain., In a large serving bowl, combine roasted vegetables, pasta, green onions, basil and pine nuts. Drizzle with dressing and toss to coat. Add cheese; toss gently.

Nutrition Facts : Calories 388 calories, Fat 27g fat (8g saturated fat), Cholesterol 34mg cholesterol, Sodium 637mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 3g fiber), Protein 11g protein.

Ingredients

1/3 cup lemon juice
1/3 cup olive oil
1/2 teaspoon kosher salt
1/2 teaspoon pepper
ROASTED VEGETABLES:
1 small eggplant, peeled and cut into 3/4-inch cubes
1 medium sweet red pepper, cut into 1-inch pieces
1 medium sweet yellow pepper, cut into 1-inch pieces
1 large red onion, cut into 1-inch pieces
6 garlic cloves, peeled and halved
1/2 cup olive oil
1/2 teaspoon kosher salt
1/2 teaspoon pepper
SALAD:
1-1/4 cups uncooked orzo pasta
4 green onions, finely chopped
15 fresh basil leaves, thinly sliced
1/4 cup pine nuts, toasted
12 ounces feta cheese, cut into 3/4-inch cubes

ORZO WITH ROASTED VEGETABLES

This recipe is a slight variation of a wonderful summer dish invented by Sarah Leah Chase in her book The Open House Cookbook.

Provided by Ina Garten

Categories side-dish

Time 1h

Yield 6 servings

Number Of Ingredients 17

Orzo with Roasted Vegetables image

Steps:

Preheat the oven to 425 degrees F.
Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.
Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.

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
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
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

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Roasted Vegetable Pasta Salad Recipes

ROASTED VEGETABLE PASTA SALAD

I can't make this dish without printing enough copies of the recipe to hand out to girlfriends at my book club and potlucks all year round! I love it because it is a beautiful dish to look at and it's delectable. To top that, it is easy to make.&@151;Alia Shuttleworth, Auburn, California

ORZO WITH ROASTED VEGETABLES

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