This pasta salad is fabulous.  Derived from a Barefoot Contessa recipe, its flavors are so simple, but complex with its roasted eggplant, peppers and onions, sharp feta cheese and tangy lemon vinaigrette.

1 small eggplant, 1 inch cubes
1 red pepper, 1 inch cubes
1 yellow pepper, 1 inch cubes
1 red onion, 1/2 inch chop
3 tablespoons of olive oil
1 pound of orzo pasta, cooked
2 teaspoons of salt
2 teaspoons of pepper

Dressing :

3 lemons, juiced
2 tablespoons of olive oil
8 oz. of feta, cubed
10 green onions, 1/4 inch pieces



Start by tossing the eggplant, onions and peppers in olive oil and salt & pepper.  Roast at 425 degrees for 40 minutes, tossing once.  Set aside.

Combine oil and lemon juice, whisking until thick.  In a large bowl, toss roasted vegetables, orzo pasta and lemon dressing.  At the end, add green onions and feta cheese.
 
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