The Sunshine is Here Again!!

This weekend is supposed to be hot and sunny in San Francisco, and you know what that means. BBQ's, which means parties and potlucks. I have an easy recipe to share, which Amanda kindly reminded me of today, and it's one of my favorite pasta salad recipes. The chopping of the vegetables is a little tedious, but once that's done, the rest is easy as pie. The best part is, you can make this ahead of time which makes it great for potlucks and parties.

This recipe is from Ina Garten (Barefoot Contessa).. I have made a few notes, in orange, of ways I have adapted this for my parties, based on different items I had in my fridge at the time. The great part about this recipe is that it's a great starter recipe. You can make lots of changes depending on what's in season, the vegetables and herbs and cheese you like best.. It's hard to ruin this one and it always goes at a party.. Of course, that could be because I eat it all. Enjoy!

Orzo with Roasted Vegetables
Prep Time: 20 min.
Inactive Prep Time: 1 hour
Cook Time: 40 min.
Serves: 6 servings More like 8 as a side dish

Ingredients
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
1/2 pound orzo or rice-shaped pasta
2 tomatoes, seeded and 1/2-inch dice - it adds a nice freshness to the salad
sun-dried tomotoes chopped

For the dressing:
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup good olive oil - The key is good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

To assemble:
4 green onions, minced (white and green parts)
1/4 cup pignolis (pine nuts), toasted - I always forget to do this, but it does add a nice crunch
3/4 pound good feta, 1/2-inch diced (not crumbled) - mozzerella would also work
15 fresh basil leaves, cut into julienne
1/2 bunch of italian parsley chopped

Directions
Preheat the oven to 425 degrees F.
Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.
Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Make this while the orzo is cooking, and be sure to toss the dressing with the orzo while it is still warm. This will allow the pasta to soak up some of the dressing. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature. This is best served room temperature. The flavors get a bit muted if it's too cold.

Here's the link if you would like some additional suggestions on making this pasta. Thank you Food Network! http://www.foodnetwork.com/recipes/ina-garten/orzo-with-roasted-vegetables-recipe/index.html

Have a great weekend.. Enjoy the sunshine!