Orzo with Roasted Vegetables

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My husband and I love the recipe. It's easy to change the vegetables with whatever you have. Makes me hungry just thinking about it!

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Notes to self:
Decrease olive oil to 5 Tbsp, double pie nuts, buy just 1 block(8oz feta and cube.
Really good, can do day ahead and add pine nuts, feta and basil before serving.

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Wonderful!!! I added acorn squash and used the seeds (after roasting them in place of the pine nuts.

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Amazing recipe!! The perfect side to any dish, especially in parties since you can easily serve in large portions. Tastes even better the next day! Just make sure to leave it out of the fridge at least 20 min before eating.

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This is a fantastic salad. Great for a potluck or a picnic and it lasts for days in the fridge. My preference is to use a little less feta and oil, but otherwise, I follow the recipe exactly. It takes time, but you will be well rewarded for your efforts! Thanks, Ina.

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delicious, much less olive oil and lemon and made with snap peas

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Always a hit!
I use much less oil to roast the veggies, and don't add all of the dressing. It was way too slimy the first time I made it.
But after the modifications, I love it and it's become a summer stable at our BBQs!

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Delicious!!!! Everyone loves it.

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I make this salad frequently every spring and summer. It gets gobbled up everytime. I tend to put an extra saquirt of lemon juice on it just prior to serving to give it a bit of brightness. The basil is needed I have made it without and it wasn't nearly as good.

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Terrific mix of flavors. I added red pepper flakes to the vegetables before roasting for a little heat but otherwise followed the recipe to the letter. As one reviewer suggested, I tossed the basil and feta just before dishing it up. Served it at a dinner party with grilled lamb skewers, and a Caprese Salad, and compliments flew (yes, I gave Ina credit! Heated up leftovers the next night with grilled fish and it was just as delicious.