Roasted Vegetable & Orzo Pasta Salad with Basil, Pine Nuts & Parmesan
Taken from Around the World in Salads 120 Ways to Love Your Leaves by Katie & Giancarlo Caldesi, published by Kyle Books, priced at £16.99. Photography by Helen Cathcart.
Katie says: “This simple but pretty pasta salad blends well with grilled meat or fish as a side dish or fills up hungry teenagers all on its own. Other vegetables can be used such as broccoli, fennel and aubergines. Roast the vegetables in the oven or use a griddle pan or barbecue to give a lightly charred flavour and grill lines. This makes quite a large amount as I often make it for entertaining but it soon gets eaten and it keeps well in the fridge overnight.”
- 500g courgettes, cut into 1cm slices
- 2 peppers, cut into 1cm wide strips
- 2 red onions, each cut into 8 wedges
- 20 cherry tomatoes
- 7 tablespoons extra virgin olive oil
- 2 teaspoons dried oregano
- 6 garlic cloves, left whole with skin on and lightly squashed
- a few sprigs of thyme
- 50g pine nuts
- 500g orzo
- 30g Parmesan, finely grated
- 30g basil leaves, roughly torn plus a few extra to garnish
- salt and freshly ground black pepper
- Preheat the oven to 180°C/gas mark 4. Toss the vegetables in a large bowl with 4 tablespoons of the olive oil, the oregano and plenty of pepper and salt, transfer to a roasting tin with the garlic and thyme.
- Cook for 25–30 minutes or until the vegetables are softened and just starting to brown.
- Roast the pine nuts on a baking tray for 3–5 minutes. Remove from the tray and leave to cool.
- Meanwhile, cook the pasta according to the packet instructions.
- Drain and toss with the remaining olive oil in a large serving bowl. Set aside.
- Remove the vegetables from the oven and toss through the pasta while still warm. Set aside to cool to room temperature or finish and serve while warm.
- Add the remaining ingredients, season well to taste and serve garnished with the extra basil leaves.