Fustini's Oils and Vinegars
Orzo with Roasted Vegetables

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Orzo with Roasted Vegetables


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Orzo with Roasted Vegetables

Submitted by Nanci Jenkins, Fustini's Ann Arbor


  • 6 stalks of asparagus peeled and 3/4-inch sliced
  • 1 red bell pepper, 1-inch diced
  • 1 yellow bell pepper, julienne
  • 1 red onion, peeled and 1-inch diced
  • 1-2 cups thickly sliced mushrooms
  • 2 cups chopped broccoli
  • 2 garlic cloves, minced
  • 1/3 cup Fustini’s Delicate SELECT olive oil
  • 1-1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 pound orzo
  • 4 scallions, minced (white and green parts)
  • 1/4 cup pine nuts, toasted
  • 3/4 pound good feta, 1/2-inch diced (not crumbled)
  • 15 fresh basil leaves, cut into chiffonade
Lemon Vinaigrette Dressing


Adapted from Barefoot Contessa’s recipe


Step 1. 

Preheat the oven to 400 degrees. Toss the vegetables with the olive oil, salt, and pepper on a large baking sheet. Roast for 30/40 minutes, until browned, turning once with a spatula.

Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain, drizzle with 1 tablespoon olive oil and transfer to a large serving bowl.

Step 2. 

Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.  Pour the dressing on the pasta and vegetables. Let cool to room temperature, then add the scallions, pinenuts, feta, and basil. Check the seasonings, and serve at room temperature.

Step 3.  Lemon Vinaigrette Dressing

Combine the lemon juice, vinegar, olive oil, salt, and pepper.

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