Roasted Vegetable & Orzo Salad

INGREDIENTS

1 small zucchini, diced

1 yellow squash, diced

1 red bell pepper, diced

1 yellow bell pepper, diced

1 red onion, diced

2 garlic cloves, minced

1/3 C good olive oil + 2 Tbs for toasting orzo

1-1/2 tsp kosher salt

1/2 tsp freshly ground black pepper

1/2 lb. orzo

1 quart chicken stock

4 scallions, minced (white and green parts)

1/4 C pine nuts, toasted

3/4 lb. feta, diced

15 fresh basil leaves, julienned

DRESSING

1/3 C freshly squeezed lemon juice (about 2 lemons)

1/3 C good olive oil

1 tsp kosher salt

1/2 tsp freshly ground black pepper

DIRECTIONS

Preheat oven to 425 degrees. Toss the zucchini and yellow squash, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large baking sheet. Roast for 40 minutes, until browned, turning once after about 20 minutes with a spatula.

Meanwhile, toast the orzo in olive oil stirring often to avoid burning. Once golden and toasted cook the orzo in chicken stock 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. Let cool to room temperature, then add the scallions, pine nuts, feta, and basil. Add kosher salt and fresh ground pepper to taste, and serve at room temperature.