Orzo is a wonderful pasta, and it pairs perfectly with fresh vegetables. This is a light and different salad to enjoy this summer!
Ingredients:
- 1 small eggplant, 3/4-inch diced
- 1 red bell pepper, 1-inch diced
- 1 yellow bell pepper, 1-inch diced
- 1 red onion, peeled and 1-inch diced
- 2 garlic cloves, minced
- 1/3 cup good olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 pound orzo or rice-shaped pasta
For the dressing:
- 1/3 cup freshly squeezed lemon juice (juice of 2 lemons)
- 1/3 cup good olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
To assemble:
- 4 scallions, minced (white and green parts)
- 1/4 cup pine nuts, toasted
- 3/4 feta cheese (Ina says "good" feta, not crumbled, but I used crumbled - sorry girlfriend)
- 15 fresh basil leaves, cut into julienne