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orange bowl filled with pasta salad and spoon
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Roasted Veggies with Orzo Pasta

this pasta dish is great for camping, filling and flavorful
Prep Time30 minutes
Cook Time1 hour
Resting Time1 hour
Total Time2 hours 30 minutes
Course: Side Dish
Cuisine: American
Keyword: make-ahead, orzo, vegetarian, veggies
Servings: 6 servings

Ingredients

  • 2 red bell peppers diced
  • 2 orange bell peppers diced
  • 2 yellow bell peppers diced
  • 3 red onions diced
  • 3-4 cloves garlic minced
  • 1/3 cup olive oil extra virgin
  • 1 1/2 tsp kosher salt
  • 1 tsp fresh ground black pepper
  • 1/2 lb orzo pasta
  • 2 lemons
  • 4 scallions minced
  • 1/4 cup pignolis toasted
  • 3/4 lb crumbled feta
  • 15 fresh basil leaves cut into chiffonade

Instructions

  • Preheat oven to 425 degrees F. Toss the bell peppers, onions, and garlic with the olive oil, salt, and pepper on a large roasting sheet. Roast for 45 minutes, stirring every 15 minutes, or until vegetables have softened and are browned.
  • Towards the end of your roasting time, cook the orzo pasta according to the instructions. Drain and transfer to a large serving bowl.
  • Add the roasted vegetables, along with their juices and seasonings to the serving bowl and stir to combine.
  • Allow to cool to room temperature.
  • Squeeze the lemon juice over the pasta, add in the scallions, pignolis, and feta, then stir to combine again. Check seasonings and add salt and pepper to taste if necessary.
  • Put into a camping friendly container and store in the refrigerator until time to go.
  • When it is time to eat, sprinkle reserved basil over the top and serve.