hippity-hop, happy easter! did your bunny come???! my niece is being christened this morning...what a special day! then, we are going to my brother-in-law and sister-in-law's house for easter lunch and an egg hunt!
i was asked to bring a pasta salad to share for lunch. i didn't want to bring one of my typical pasta salads, so i did some searching and found a roasted vegetable orzo pasta salad recipe at barefoot contessa to adapt and call my own. the depth of flavor from the roasted vegetables and the tang and brightness from the feta cheese and lemon make this delectable and perfectly springy! mmmmm!
roasted vegetable orzo pasta salad
start by tossing 1 medium zucchini, 1 red pepper, 1 yellow pepper, and 1 sweet onion (all cut into 1 inch cubes) in 3 tablespoons of olive oil and 2 teaspoons of both salt & pepper. roast at 425 degrees for 40 minutes, tossing once. set aside.
combine 2 tablespoons of olive oil and juice from 3 lemons, whisking until thick. in a large bowl, toss roasted vegetables, 1 pound of cooked orzo pasta, and the lemon dressing. at the end, add 8 ounces of crumbled feta cheese.