INGREDIENTS
- 1 red bell pepper, diced into 1 inch pieces
- 1 yellow bell pepper , diced into 1 inch pieces
- 1/2 red onion diced into 1 inch pieces
- 1 cup grape tomatoes, halved
- 2 cloves of garlic minced
- 1/4c olive oil
- 1/4 tsp of kosher salt
- 1/2 tsp ground pepper
- 1/2 Pound of whole wheat Orzo
DRESSING
- 1/3 cup freshly squeezed lemon
- 1/3 cup olive oil
- Dash of kosher salt
- 1/2 tsp ground pepper
ASSEMBLE
- 4 scallions minced
- 3/4 cup of feta
- Fresh basil leaves cut into julienne strips
DIRECTIONS
Preheat the oven to 425 degrees.
Toss the peppers, onion, tomatoes and garlic with the olive oil, salt and pepper on a large sheet pan. Roast for 40 minutes or until browned, turning with a spatula. Cook the orzo in boiling water according to directions. Drain and add to a large bowl. Add the roasted vegetables. Combine the dressing in a separate bowl and then add to the bowl of pasta. Let cool to a room temp. Add scallions, feta and basil before serving. (If it looks dry, you can add a bit of water or more olive oil).
