Orzo Pasta Salad

I love taking this dish to summer BBQ's. It is fresh, easy and a nice change from the usual BBQ salad fare.

Ingredients:

1 pound orzo pasta

1/4 cup extra virgin olive oil, plus a few tablespoons

2 - 3 cups spinach (depending on how much you like spinach - I always use 3 cups)

3/4 cup feta cheese

1/2 cup craisins

1/2 cup chopped cilantro (or more if you prefer) I could cilantro in everything so I do a little more

1/2 cup lemon juice

1 1/2 tsp salt

1 tsp pepper

Directions:

Cook orzo pasta according to package directions. You want the pasta to be tender but still firm to bite. Drain pasta and then spread out on a large cookie sheet. Drizzle the pasta with a few tablespoons of olive oil, mix around and then set aside to cool.

After the orzo has cooled to room temperature put it into a large salad bowl with the remaining ingredients and toss together.

Roasted Vegetable & Orzo Salad

Salad:
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 olive oil
1/2 tsp kosher salt
1/2 tsp pepper
1/2 lb orzo (just over 1 cup, uncooked)

Dressing: **
1/3 cup lemon juice
1/3 cup olive oil
1 tsp salt
1/2 tsp pepper

To assemble:
3/4 lb feta, 1/2 inch diced
15 fresh basil leaves, shredded
4 scallions, minced
1/4 cup pine nuts, toasted

Preheat oven to 425 F. Toss eggplant, peppers, onion, and garlic with olive oil, salt, and pepper. Transfer to baking sheet. Roast for 40 minutes, until browned, turning once with a spatula. Boil orzo in salted water 7-9 minutes. Drain and put in serving bowl. Add vegetables to orzo, scraping drippings from baking sheet into bowl. Dress and cool. Add feta, basil, nuts, and scallions.

** I recommend cutting the dressing recipe in half, though I am sure the Barefoot Contessa would disagree...