Orzo salad with roasted vegetables and feta
Nutritional Info
- Servings Per Recipe: 32
- Amount Per Serving
- Calories: 177.9
- Total Fat: 12.0 g
- Cholesterol: 9.5 mg
- Sodium: 125.5 mg
- Total Carbs: 14.9 g
- Dietary Fiber: 1.8 g
- Protein: 4.1 g
View full nutritional breakdown of Orzo salad with roasted vegetables and feta calories by ingredient
Introduction
This is a really good summer salad. Recipe makes 6 pounds of salad, enough for 32 - 3oz portions This is a really good summer salad. Recipe makes 6 pounds of salad, enough for 32 - 3oz portionsNumber of Servings: 32
Ingredients
-
Eggplant, cut 1/2 inch dice
red and yellow peppers, seeded and cut 1/2 inch dice
garlic, 2 cloves
olive oil
orzo, cooked, drained and rinsed
scallions, sliced on a bias
feta cheese, crumbled
mint (2 TBSP) not in the recipe analysis, chopped fine
pine nuts, whole
lemon juice
salt and pepper, to taste
Directions
Pre heat the oven to 375*
Toss the eggplant, peppers and garlic together with 1/2 cup of the olive oil. Season to taste with salt and pepper.
Roast the veggies in the oven until soft, about 45 minutes. Allow veggies to cool when finished.
Cook the pasta in boiling salted wated until el dente, drain and rinse.
Mix the vegetables, the pasta and ther remaining olive oil to moisten well. Season to taste with salt and pepper.
Number of Servings: 32
Recipe submitted by SparkPeople user CHEFPEXTON.
Toss the eggplant, peppers and garlic together with 1/2 cup of the olive oil. Season to taste with salt and pepper.
Roast the veggies in the oven until soft, about 45 minutes. Allow veggies to cool when finished.
Cook the pasta in boiling salted wated until el dente, drain and rinse.
Mix the vegetables, the pasta and ther remaining olive oil to moisten well. Season to taste with salt and pepper.
Number of Servings: 32
Recipe submitted by SparkPeople user CHEFPEXTON.