Ina Garten orzo with roasted vegetables from Barefoot Contessa Parties! tosses pasta with roasted eggplant, bell peppers, and red onion in a lemon dressing. And the dish serves 6 at approximately 520 calories per serving in about 1 hour, since the vegetables roast while the orzo boils.
Ina scrapes every drop of liquid and seasoning from the roasting pan into the pasta bowl after the vegetables come out. So the olive oil, garlic, and caramelized juices coat the orzo before the dressing even goes on, which gives the base more depth than plain boiled pasta dressed cold.
Adding the feta, pine nuts, scallions, and basil only after the mixture cools to room temperature is what keeps each topping distinct. And if you fold them into hot pasta, the feta melts into a film and the basil wilts dark, so you lose both the texture and the bright color.
Source: Barefoot Contessa Parties! (2001, Clarkson Potter), verified from foodnetwork.com
Ina Garten Orzo with Roasted Vegetables
Course: PastaCuisine: AmericanDifficulty: Easy6
servings20
minutes40
minutes520
kcalEggplant, bell peppers, onion, and garlic roast at 425°F for 40 minutes while orzo boils separately on the stovetop. Then a lemon olive oil dressing coats both, and diced feta, toasted pine nuts, scallions, and basil fold in once everything cools.
Ingredients
- For the roasted vegetables:
1 small eggplant, peeled and 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
- For the pasta:
1/2 pound orzo
- For the dressing:
1/3 cup freshly squeezed lemon juice (from 2 lemons)
1/3 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black peppe
- For assembly:
4 scallions, minced (white and green parts)
1/4 cup pine nuts, toasted
3/4 pound good feta, 1/2-inch diced (not crumbled)
15 fresh basil leaves, cut into julienne
Directions
- Preheat the oven: Heat to 425°F.
- Toss the vegetables: Then combine the eggplant, peppers, onion, and garlic with olive oil, salt, and pepper on a large sheet pan.
- Roast the vegetables: Once tossed, roast for 40 minutes until browned, turning once with a spatula halfway through.
- Boil the orzo: Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes until tender, then drain.
- Combine in a bowl: Once drained, transfer the orzo to a large serving bowl and add the roasted vegetables.
- Scrape the pan: Then scrape all the liquid and seasonings from the roasting pan into the bowl.
- Make the dressing: While the mixture is warm, whisk the lemon juice, olive oil, salt, and pepper together.
- Dress the salad: Then pour the dressing over the pasta and vegetables and toss to combine.
. - Cool to room temperature: Once dressed, let the salad cool completely before adding the toppings.
- Add the finishing ingredients: Then fold in the scallions, toasted pine nuts, diced feta, and basil.
- Check and serve: Once assembled, taste for seasoning and serve at room temperature
FAQs
Can I use a different pasta shape?
Orzo catches the lemon dressing and roasted vegetable juices in its small rice-like shape better than most pasta. But ditalini or small shells work if you cannot find orzo, since they hold pockets of dressing the same way.
And avoid long pasta like spaghetti or fettuccine, because the tossed salad format does not work with strands. Since this dish is served at room temperature, short shapes also hold their texture better than long ones do once they cool.
Why does the recipe call for diced feta instead of crumbled?
Half-inch cubes of good feta hold their shape in the salad and give each bite a distinct creamy, salty hit. And crumbled feta dissolves into the warm pasta and dressing, so it disappears into the dish instead of standing out.
But the quality of the feta matters here, because block feta from a specialty counter holds up better than pre-crumbled bags. Since pre-crumbled feta is coated in anti-caking powder, it also resists absorbing the lemon dressing and tastes chalky in comparison.
Can I make this ahead for a party?
The dressed orzo and vegetables keep well covered in the fridge for up to 2 days, and the flavors actually improve overnight. But hold the basil, pine nuts, and feta until right before serving, because the basil darkens and the pine nuts lose their crunch.
And pull the salad from the fridge 30 minutes before the party so it returns to room temperature, since cold dulls the lemon and olive oil flavors. This make-ahead approach works especially well alongside the ina garten perfect roast chicken, because you prep the salad while the bird roasts.
What protein goes well with this as a main course?
Grilled shrimp or seared salmon turn this side into a full meal, since the lemon dressing bridges both seafood and the roasted vegetables. And sliced grilled chicken works too, though keep the seasoning simple so it does not compete with the feta and basil.
But the dish also stands on its own as a vegetarian main if you increase the feta to a full pound. And for a full Barefoot Contessa spread, serve it alongside the ina garten parmesan chicken, because the crispy cutlets contrast the soft orzo and the lemon ties both plates together.
Can I substitute the eggplant for another vegetable?
Zucchini or yellow squash roast in the same time at 425°F and give a similar soft texture, though they release more water than eggplant. So pat them dry after dicing and spread them in a single layer, because crowding steams them instead of browning.
And asparagus cut into 1-inch pieces works in spring when eggplant is out of season. But asparagus cooks faster, so add it to the sheet pan 20 minutes into the roast instead of at the start, since the peppers and onion need the full 40 minutes.
