Greek Orzo Roasted Veg Pasta Salad

Greek Orzo Roasted Veg Pasta Salad

Servings

3-4

Ingredients

  • orzo, 1 ½ cups dry + veggie broth for cooking (or use water)
  • cherry tomatoes, 2 cups
  • fresh garlic, 3 cloves minced
  • your choice bulk veggie batch: eggplant, zucchini, red onion, squash, peppers
  • fresh herbs: handful each chopped of dill, parsley, thyme
  • evoo, for cooking
  • salt & pepper, to taste
  • black olives, ¾ cup chopped
  • fresh mint leaves to garnish, optional

The Dressing

  • evoo, ¾ cup
  • red wine vinegar, ¼ cup
  • ½ tbsp each of garlic powder, onion powder, oregano, basil + sprinkle of salt & pepper, to taste

Tofu Feta, optional

  • extra firm tofu, 1 block pressed to remove excess moisture
  • lemon, 1 juiced
  • white wine vinegar, 2 tablespoons
  • evoo, 2 tablespoons
  • 1 tsp each of garlic powder, oregano, basil, thyme + sprinkle of salt & pepper, to taste

Directions

  1. Preheat oven to 400° and begin to prep your bulk veggie batch, chopping each choice of veg to your liking.

  2. Spread out veggies on a large, parchment covered baking sheet, add in agrlic and whole cherry tomaotes as well.

  3. Coat the batch with olive oil, fresh chopped herbs, salt and pepper.

  4. Enter the seasoned greek veggie batch into the oven and roast for 20 minutes, until veggies are roasted to desired crisp.

  5. While that roasts, cook your orzo according to package instruction with broth or water.

  6. Once orzo is cooked, remove and drained under cold water. Set aside.

  7. Once roasted greek veggies are done, remove from oven and let cool.

  8. In a medium or large size bowl, add in your cooked orzo and the dressing, combine well. Then add in roasted veggies and olives, mix together.

    You can chill in the fridge for at least 20 minutes before serving fresh, with optional mint, or pack away for meal prep!

For Tofu Feta

  1. Drain moisture out of tofu by slicing the tofu block in half, into thinner pieces. Wrap tofu in a kitchen towel and place on a cutting board or surface where tofu can drain.

    Then, place something heavy and stable, like a cookbook, on top of the tofu.

    Let sit for 10-20 minutes.

  2. While tofu sits, make the marinade combine lemon juice, olive oil, and seasonings into a small bowl.

  3. Once tofu is prepped, begin to crumble into pieces into a small or medium size bowl. Add in the marinade, combine well.

  4. Throw your tofu feta into your pasta salad!
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