Ingredients
- 12 oz. orzo pasta, cooked, drained, and cooled
- 1 cup red grape tomatoes
- 1 cup cherry tomatoes, halved
- 1 cup kalmata olives, halved
- 1 cup chickpeas, rinsed and drained
- 1/2 red onion, diced
- 1 medium eggplant, chopped and roasted
- 1/2 cup toasted pine nuts
- 3 Tbsp. fresh basil
Dressing
- 1/4 cup extra virgin olive oil
- 1 clove garlic, minced
- 1 whole lemon, juiced
- 1 pinch salt and pepper, to taste
Servings: servings
Units:
Instructions
- Make dressing by mixing olive oil, lemon juice, garlic, salt, and pepper together in a small bowl or jar until totally combined.
- Place cooked orzo, roasted eggplant, toasted pine nuts, and all other ingredients in a large mixing bowl. Pour dressing over the top and stir to combine. Taste and adjust seasonings; refrigerate for at least one hour before serving.
Recipe Notes
Adapted from thepioneerwoman.com.
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