Orzo with roasted vegetables

My recipe for orzo with roasted vegetables makes a tasty hot side dish and also doubles as a fantastic pasta salad.

This is one of my favorite things to make in late summer, when fresh squash and tomatoes are in season. The pasta to vegetable ratio is equal in this family-friendly recipe, and it’s an excellent way to get vegetables onto your table.

This dish is a lovely way to feed your craving for pasta without it being the main part of your meal and it doesn’t take too long to prepare.

Ingredients
Serves 6 as a side dish

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½ pound orzo (half a package), cooked al dente
1 large, sweet onion, diced
2 cups zucchini, cubed
2 cups yellow squash, cubed
2 cups cherry, grape or Roma tomatoes
1 large yellow or orange bell pepper, diced
1 ½ teaspoons garlic powder
½ teaspoon salt
¼ teaspoon pepper
⅛ teaspoon sugar
3-4 tablespoons olive oil
⅓ cup torn basil leaves, optional

Preheat your oven to 425 F, with the wire rack in the upper third.

Set out a large sheet pan with sides. You can line your sheet with foil if you like, but don’t use parchment for this recipe because the paper will burn and smell waxy at this temperature.

One of the reasons I like this recipe is because it’s flexible. If you have a bit more or less of any of the ingredients, you can just use what you have.

Cube the squash and zucchini and cut the peppers into 1 ½-inch square pieces.

Dice the onions into small pieces so they soften more quickly in the oven.

You can have fun using different varieties of tomatoes. I had cherry tomatoes and San Marzanos from my garden and I wanted to use what I had on hand. Roast small tomatoes whole and cut Roma- shaped tomatoes in quarters, lengthwise.

Add all vegetables to a large mixing bowl with 2-3 tablespoons olive oil, salt, pepper, garlic powder and sugar.

Mix well and spread evenly over the sheet pan.

Roast for 25-30 minutes or until the vegetables are roasted and lightly softened. Lightly browned edges are optimal, but if a fork goes easily into the squash remove it from the oven before it turns to mush.

While the vegetables are roasting, cook a half-pound of orzo according to the instructions on the package.

Drain and rinse with cold water for a minute. (The only time I rinse pasta is when I’m making pasta salad. It keeps the pieces separated, and also from overcooking and getting gummy.) Set aside until the vegetables are finished.

Put the pasta in a large serving dish and add an additional 1-2 tablespoons of olive oil to the pasta before mixing in the vegetables.

Salt and pepper to taste.

These vegetables taste wonderful with fresh basil, so if you have some on hand feel free to add it.

This recipe is vegan, but I like to add a nice amount of grated parmesan cheese to the leftovers. Also, adding a tablespoon or two of red wine vinegar can change the flavor profile if you’re looking for a side dish with a zing.

This salad lasts for a few days in the refrigerator and is perfect for a picnic or to make ahead for Shabbat lunch because it tastes very good at room temperature.

Enjoy and bless your hands! PJC

Jessica Grann is a home chef living in Pittsburgh.She can be reached at rubia711@gmail.com.