Feeling upbeat and excited about a family BBQ I made Ina Garten’s recipe for orzo with roasted vegetables yesterday. Do you like a wonderful pasta salad that’s full of flavor? Then you should try her recipe! It takes some ‘passive’ time while the veggies roast, but then it goes quickly together. And, like me, you can make it up to a certain point the day before then finish it off at the ‘last minute’ the day of the BBQ.
I chopped up the veggies, tossed them on a sheet pan, as directed, added salt, pepper and olive oil, then popped the sheet pan into the oven to bake at 425 degrees for about 45 minutes.
While the veggies roasted I (1) cooked and drained the orzo,
(2) Made the dressing,
Stir the orzo and veggies together.
At this point you can refrigerate the dish. If you plan to serve it the next day do not mix the feta, basil, and pine nuts in until just before serving.
(3) Cubed up the feta cheese (put it in a separate baggie in the frig).
(4) And dry roasted the pine nuts (put them in a separate bag in the frig too, after they cooled off, of course).
Even though I was making it for today, I wanted to eat some yesterday so I ran out to the garden, grabbed and chopped a couple of basil leaves, added some of the feta and pine nuts to the pasta and chowed down.