Orzo Salad With Roasted Vegetables – A Nephew’s Request

Orzo Salad With Roasted Vegetables – A Nephew’s Request

When your 18-year old nephew actually takes the time to write you an email, out of the blue, to ask you for your Orzo Salad with Roasted Vegetables recipe, you know it’s a gooooood salad. It’s so good that I wasn’t too surprised when I received his request.  It’s one of my favorite salads too.  I actually try not to make it too often because when I do I almost always end up eating way too much of it.  It’s so addictingly delicious.

This recipe is adapted from Ina Garten Barefoot Contessa.  I sometimes add in some seasoned grilled chicken to add in some protein and enjoy as a meal.

Orzo Salad With Roasted Vegetables

March 16, 2017
: 6
: 1 hr
: Easy

A fresh and light orzo salad made with seasoned roasted vegetables. Addictingly delicious! Serve it at room temperature or chilled. Tastes even better the next day.

By:

Ingredients
  • FOR THE SALAD:
  • 1/2 pound orzo pasta
  • 1/3 cup good olive oil
  • 2 garlic cloves, minced
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 red bell peppers, 1-inch diced
  • 1 yellow bell pepper, 1-inch diced
  • 1 red onion, peeled and 1-inch diced
  • FOR THE DRESSING:
  • 1/3 cup good olive oil
  • 1/3 cup freshly squeezed lemon juice (2-3 lemons)
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • FOR THE FINAL ASSEMBLY:
  • 4 scallions, minced (white and green parts)
  • 1/2 pound good feta cheese
  • 15 fresh basil leaves, cut into chiffonade
  • FOR THE CHICKEN (optional):
  • 500g chicken breast
Directions
  • Step 1 Preheat the oven to 425 degrees (220 Celsius).
  • Step 2 MAKE THE MARINADE FOR THE VEGGIES: In a small bowl whisk together 1/3 cup good olive oil, 2 minced garlic cloves, 1-1/2 teaspoons salt and 1 teaspoon freshly ground black pepper. Set aside.
  • Step 3 In a large bowl add in all the diced bell peppers and onions. Pour in the marinade (from step 2) and toss evenly. Then spread the vegetables onto a large baking sheet and roast for 20-30 minutes, turning once.
  • Step 4 Meanwhile cook the orzo in boiling water for 7-9 minutes until tender. Drain and set aside.
  • Step 5 MAKE THE DRESSING: In a separate small bowl combine all 4 dressing ingredients together. Whisk vigorously until a bit thickened. Set aside.
  • Step 6 In a large bowl add the cooked orzo and the roasted vegetables (scraping all the liquid and seasonings from the roasting pan into the bowl). Toss in the dressing (from step 5) until well combined. Let cool to room temperature.
  • Step 7 FINAL ASSEMBLY: Add in the scallions, feta and basil.
  • Step 8 TIP: If you make this salad in advance you can liven it up right before serving with a quick stir and a splash of freshly squeezed lemon juice.
  • Step 9 GRILLED CHICKEN OPTION: If you are going to add in grilled chicken, marinade the chicken with a drizzle of olive oil, sprinkle of salt and black pepper.  Pan fry or grill until both sides are cooked through. Cut up into bite-sized pieces and add to the salad during the above ‘final assembly’ step 7.