My friend Amy introduced me to this recipe for Orzo and Roasted Vegetables from the Barefoot Contessa and it has become one of my most favorite pasta salad recipes. It made a great compliment to grilled chicken on a gloriously sunny day in May.
Neither Amy nor I like eggplant, so we leave it out. I also cut the oil and the cheese by half in an effort to make it a bit lighter - I think you could cut back even further without compromising the dish.
Posts
No comments:
Post a Comment