Picnic

Orzo salad with roasted vegetables and feta is for Side Dish.

Orzo salad with roasted vegetables and feta takes 65 minutes to prepare.

Orzo salad with roasted vegetables and feta takes 45 minutes to cook.

Orzo salad with roasted vegetables and feta makes 32 servings.

The ingredients for Orzo salad with roasted vegetables and feta are:

Eggplant, cut 1/2 inch dice
red and yellow peppers, seeded and cut 1/2 inch dice
garlic, 2 cloves
olive oil
orzo, cooked, drained and rinsed
scallions, sliced on a bias
feta cheese, crumbled
mint (2 TBSP) not in the recipe analysis, chopped fine
pine nuts, whole
lemon juice
salt and pepper, to taste

Here is how you make Orzo salad with roasted vegetables and feta:

Pre heat the oven to 375*Toss the eggplant, peppers and garlic together with 1/2 cup of the olive oil. Season to taste with salt and pepper.Roast the veggies in the oven until soft, about 45 minutes. Allow veggies to cool when finished.Cook the pasta in boiling salted wated until el dente, drain and rinse.Mix the vegetables, the pasta and ther remaining olive oil to moisten well. Season to taste with salt and pepper.Number of Servings: 32Recipe submitted by SparkPeople user CHEFPEXTON.

The nutritional information for Orzo salad with roasted vegetables and feta is:

• Servings Per Recipe: 32
• Amount Per Serving
• Calories: 177.9

• Total Fat: 12.0 g
• Cholesterol: 9.5 mg
• Sodium: 125.5 mg
• Total Carbs: 14.9 g
• Dietary Fiber: 1.8 g
• Protein: 4.1 g

The dietary needs meet for Orzo salad with roasted vegetables and feta is Vegetarian