barefoot contessa roasted veg orzo salad question

[HedyL]

question....do you think it would be ok to make the barefoot contessa roasted veg. orzo salad in advance? as in the night before an afternoon get-together? thanks.

[karen w]

I just made this last weekend for a picnic lunch at my kid's camp on visiting day. I made it 2 days ahead as the day before we were at a party all day. It was the biggest hit of the picnic. You should have no problem making it in advance.

Karen

[Middydd]

It's actually one of those dishes that tastes better if you make it in advance!!

[HedyL]

excellent...maybe i'll even make it tomorrow night. one less thing for me to make saturday night! we're having my DH's first birthday party Sunday. thanks!

[golden1225]

I heartily agree! This is my standard make-ahead salad, and one we now call our "Hurricane Salad"! It seems that for several years there, whenever I made it we ended up with a hurricane predicted for that weekend. I actually have all the ingredients on hand to mix up tomorrow for this weekend. No hurricane in sight that I know of, though.....;)

[layla14]

You can totally make this in advance. Last summer I would make a huge batch of it on Sunday, then we would eat it all week long with one grilled thing or another.

Maura

[Laurielee]

Its sounds yummy, can you please post the recipe?

Thanks


Laurie

[HedyL]

(


(i cut/paste from another post on the board)



This salad is definitely not boring. It has gotten really good reviews on this board from numerous posters. Personally, I love almost anything with roasted vegetables!


* Exported from MasterCook *

Orzo with Roasted Vegetables

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Pasta Salads
Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 small eggplant -- peeled and 3/4-inch diced
1 red bell pepper -- 1-inch diced
1 yellow bell pepper -- 1-inch diced
1 red onion -- peeled and 1-inch diced
2 garlic cloves -- minced
1/3 cup good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound orzo or rice-shaped pasta
For the dressing:
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
To assemble:
4 scallions -- minced (white and green parts)
1/4 cup pignolis (pine nuts) -- toasted
3/4 pound good feta -- 1/2-inch diced (not crumbled)
15 fresh basil leaves -- cut into julienne

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.



Source:
"Barefoot Contessa Parties!"
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[Romandub]

I made this for the first time a couple of wees ago and it did not disappoint!! Has anyone tried this with grilled vegetables instead of roasted? Would it work? I loved the roasted vegetable taste, but in the summer I just hate turning on the oven!

[loreneg]

I made this salad yesterday and did "grill" the vegetables.. it does not take long (20 min). I left everything in large pcs and cut them smaller to add to salad..it had great flavor Hope this helps