There is something really great about a summer salad; I just love making a big batch and having it on hand for a quick and easy meal. This one in particular is great, because it’s loaded with great for you ingredients and it’s really easy to make. These days those qualities are particularly important to me, I feel like I am always on the run during the summer so having a quick meal on hand makes life easy.

This recipe is so versatile too, you could use whatever veggies you like, it can be served room temp right after you make it, or thrown in the refrigerator and taken to a barbecue. I also stuffed some in a bell pepper and threw it in the oven for 20 minutes or so and voila! a stuffed pepper. You could even add some chicken for additional protein. Hope you are enjoying Spring so far, summer is almost here!

Roasted Vegetable & Feta Orzo  (Print Me)

Ingredients:
1 purple onion, diced
1 yellow bell pepper, diced
1 red bell pepper, diced
2 cups mushrooms, sliced
1 small-medium eggplant, diced
4 garlic cloves, minced
⅓ cup extra virgin olive oil
Salt & Pepper to taste
½ pound orzo pasta, cooked & drained according to package directions
4 green onions, minced
12-15 fresh basil leaves, julienned
¼- ½ pound feta, crumbled
¼ cup pine nuts (optional)

Dressing:
¼ cup fresh lemon juice
⅓ cup extra virgin olive oil
1 teaspoon salt
½ teaspoon pepper

Directions:
Preheat your oven to 425°. Toss onion, peppers, eggplant, mushroom and garlic with olive oil, salt and pepper, and roast on large baking sheet for about 30-45 minutes until browned. Toss veggies once or twice during roasting. Meanwhile, combine dressing ingredients until smooth.

In a large bowl, add roasted vegetables, and dressing to drained orzo; toss until combined well. Let cool slightly. Add green onions, basil, feta and pine nuts (if using), toss lightly. Add additional salt and pepper to taste.

Serve right away at room temperature, or cover, refrigerate and serve cold.

Source: She Wears Many Hats