Appetizers / Soups / Salads

Roasted Vegetable Orzo Salad is for Side Dish.

Roasted Vegetable Orzo Salad takes 60 minutes to prepare.

Roasted Vegetable Orzo Salad takes 40 minutes to cook.

Roasted Vegetable Orzo Salad makes 12 servings.

The ingredients for Roasted Vegetable Orzo Salad are:

Eggplant, fresh, 1 cup, cubes (remove)
Peppers, sweet, red, raw, sliced, 1 cup (remove)
Yellow Peppers (bell peppers), 1 pepper, large (3-3/4" long, 3" dia) (remove)
Onions, raw, 1 large (remove) cut 1" pieces
Garlic, 2 clove (remove)
Olive Oil, .33 cup (remove)
Salt, 1 tsp (remove)
Pepper, black, .5 tsp (remove)
*Orzo, Barilla, uncooked, 8 oz (remove)
Scallions, raw, 4 large (remove)
*Pine Nuts, .25 cup (remove)
Goat Cheese, Hard, 8 oz (remove)
Basil, 15 leaves (remove)

Here is how you make Roasted Vegetable Orzo Salad:

Preheat oven to 350. Toss Cut-up vegetables in olive oil, salt and pepper. Place on a jellyroll pan and roast in a preheated oven 40 minutes turning once. Meanwhile cook orzo according to package directions. Drain and Transfer to a large bowl. Prepare Dressing and assemble remaining ingredients: , . Add roasted vegetables to pasta along with all remaining lliquid from jelly roll pan. Pour dressing over warm pasta and vegetables. ( Lemon juice, olive oil Salt and Pepper. Once Cooled, add green onions, pine nuts, goat cheese and basil. Refrigerate or serve immediately.Number of Servings: 12Recipe submitted by SparkPeople user GRANNY2.

The nutritional information for Roasted Vegetable Orzo Salad is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 303.7

• Total Fat: 21.6 g
• Cholesterol: 20.4 mg
• Sodium: 369.1 mg
• Total Carbs: 19.9 g
• Dietary Fiber: 1.9 g
• Protein: 9.5 g