Orzo Salad
Roasted Veggie Orzo Salad with Sun-dried Tomato Pesto
PREP 15 MIN | COOK 45 MIN | SERVES 2-3
Salad:
1 medium eggplant, diced
2 medium zucchini, diced
1 small red bell pepper, diced
1 small yellow bell pepper, diced
2 tsp Italian herbs
3 tbsp Masseria Organic Extra Virgin Olive Oil
Salt and pepper to taste
1 cup orzo pasta, uncooked
2 cups spinach leaves
¼ cup grated parmesan cheese
Sun-dried Tomato Pesto:
½ cup sundried tomatoes
¼ cup toasted pine nuts
1 garlic clove
¼ cup grated parmesan cheese
⅓ cup Masseria Organic Extra Virgin Olive Oil (add 1 tbsp at a
time more if you want a runnier consistency)
Juice of ½ lemon
Salt and Pepper to taste
DIRECTIONS:
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Preheat the oven to 425F.
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Toss diced eggplant, zucchini, and bell peppers with 2 tbsp Masseria, salt, pepper, and Italian seasoning. Spread on a baking sheet and roast for 35-45 minutes (mix half way) until veggies are lightly browned and cooked through.
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Bring a pot of salted water to boil. Cook orzo until al dente (8-10 minutes), drain, then toss with 1 tbsp Masseria then set aside.
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In a food processor, blend sundried tomatoes, garlic, nits, parmesan, and lemon juice. Slowly add olive oil while blending until smooth. Taste to adjust seasoning as needed. You’ll make more than you need. Store the rest in an airtight container in the fridge.
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In a large bowl, toss together cooked orzo, roasted veggies, spinach, and ⅓ cup sundried tomato pesto. Garnish with grated parmesan and a drizzle of Masseria.
