A fresh pasta salad perfect for summer picnics and potlucks.
CourseAppetizer, Main Dish, Salad, Side dish
CuisineBulk recipe, Vegan, Vegetarian
12oz.orzo pasta, cooked, drained, and cooled
1cupred grape tomatoes
1cupcherry tomatoes, halved
1cupkalmata olives, halved
1cupchickpeas, rinsed and drained
1/2red onion, diced
1mediumeggplant, chopped and roasted
1/2cuptoasted pine nuts
1/4cupextra virgin olive oil
1pinchsalt and pepper, to taste
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.