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Add a photoThis is a light and healthy pasta salad that will have your family or guests begging for the recipe. It's a good side dish for grilled fish, meat or chicken, so it's great to take to a summer pool party! Tastes even better the next day, so feel free to make in advance.
Ingredientes
- 1 small eggplant, stripe peeled and diced in 3/4 inch cubes
- 1 red bell pepper, 3/4 inch diced
- 1 yellow bell pepper, 3/4 inch diced
- 1 red onion, 3/4 inch diced
- 2 large garlic cloves, minced
- 1/3 cup extra virgin olive oil
- 1 1/2 tsp kosher salt
- fresh ground pepper to taste
- 3/4 pound orzo (dry)
- 4 scallions minced (white and green)
- 1/4 cup toasted pine nuts
- 1/2 pound feta, 1/2 inch diced
- 20 fresh basil leaves, sliced
- FOR DRESSING
- 1/3 cup fresh lemon juice (2 lemons)
- 1/3 cup extra virgin olive oil
- 1 tsp kosher salt
- 1/2 tsp fresh ground pepper
Direcciones
- Preheat oven to 425 F
- Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a baking sheet. Roast for 35-40 minutes until browned, turning once with a spatula.
- Meanwhile, boil the orzo for 7-9 minutes until tender. Drain and transfer to a large serving bowl.
- Add the roasted vegetables to the pasta, adding the scrapings from the roasting pan to the bowl.
- In a small bowl, combine the lemon juice, olive oil, salt, and pepper. Pour over the pasta vegetables. Let cool to room temperature.
- Add the scallions, pine nuts, feta, and basil. Check for flavor, adding salt and pepper as needed, then serve at room temperature when desired.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 297g | |
| Recipe makes 6 servings | |
| Calories 597 | |
| Calories from Fat 317 | 53% |
| Total Fat 36.17g | 45% |
| Saturated Fat 9.38g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 34mg | 11% |
| Sodium 1400mg | 58% |
| Potassium 537mg | 15% |
| Total Carbs 55.46g | 15% |
| Dietary Fiber 6.7g | 22% |
| Sugars 8.09g | 5% |
| Protein 15.07g | 24% |
