We had this amazing cold pasta salad for the first time in the summer of 2006 while visiting Tena, Ben and Gabriella in New York. I immediately asked for the recipe and each time I make it, it brings back memories of our wonderful visit. It’s interesting how food can bring back memories and take us back to warm times.
Don’t be shy to change the recipe around. I often leave the skin on the eggplant, or use zucchinis, squash, asparagus or other vegetables. I personally add the dressing ingredients straight into the bowl and do not add the oil for the dressing.
Ingredients
1 small eggplant, peeled and ¾-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 good olive oil
1 ½ tsp kosher salt
½ tsp freshly ground pepper
½ pound orzo or rice-shaped pasta
For the dressing
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup good olive oil
1 tsp kosher salt
½ tsp freshly ground pepper
To assemble
4 scallions, minced (white and green parts)
¼ cup pignolis (pine nuts), toasted
¾ cup pound good feta, ½-inch diced (not crumbled)
15 fresh basil leaves, cut into julienne
Preheat the oven to 425˚ F.
Directions
1. Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.
2. Meanwhile, cook the orzo in boiling salted water 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 dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then ass the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.
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