This recipe is a slight variation of a wonderful summer dish invented by Sarah Leah Chase in her book, The Open House Cookbook.
Recipe courtesy of Ina Garten
Save Recipe Print
1 hr
20 min
40 min
6 servings


For the dressing:
To assemble:


Preheat the oven to 425 degrees F.

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.

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 the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.

Get the recipe

Biscuit Egg-in-a-Hole

This hearty meal is great for serving to a crowd at breakfast or brunch.


Cheesy Orzo

Recipe courtesy of Rachael Ray

Orzo Salad

Recipe courtesy of Giada De Laurentiis

Roasted Shrimp and Orzo

Recipe courtesy of Ina Garten

Greek Lemon Chicken and Orzo Casserole

Recipe courtesy of Jeff Mauro

Creamy Lemon-Pepper Orzo with Grilled Chicken

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories