Romesco Orzo Pasta Salad
Servings 4
Ingredients
Romesco sauce
- 1 bell pepper
- 1 pint cherry tomatoes halved
- 1 tablespoon olive oil
- salt and pepper
- 2 garlic cloves
- ¼ cup sliced almonds toasted
- ¼ cup hazelnuts toasted
- ½ teaspoon red pepper flakes
- 1 teaspoon paprika
- 1 tablespoon sherry vinegar
- ½ cup olive oil
- salt and pepper
Pasta salad
- 2 tablespoons oil
- 1 medium eggplant diced
- ½ medium red onion chopped
- 1 cup orzo
- 4 Calabrian chilies sliced
- ¼ cup feta crumbled
- ¼ cup pine nuts toasted
- ¼ cup dill chopped
- ¼ cup parsley chopped
Instructions
- Preheat oven to 425 degrees F.
- Toss the halved cherry tomatoes with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet in an even layer. Place the bell pepper on a baking sheet. Roast the vegetables for 15 minutes or until the tomatoes are softened and the bell pepper is charred. Reserve half of the tomatoes and set them aside. Transfer the bell pepper into a container and cover with plastic wrap. Let sit for 10 minutes. Remove the cover and remove the skin and discard the seeds.
- Blend the bell pepper with half of the cherry tomatoes, garlic cloves, toasted almonds, toasted hazelnuts, red pepper flakes, paprika, and sherry vinegar. With the blender running, slowly add ½ cup olive oil. Season the sauce with salt and pepper.
- Heat 2 tablespoons of oil in a saute pan over medium heat. Cook the diced eggplant and red onion until softened and caramelized, about 8-10 minutes. Season with salt and pepper.
- Bring a pot of salted water to a boil. Add orzo and cook until al dente, about 8 minutes. Drain and add the orzo to the cooked eggplant and red onion. Add the reserved cherry tomatoes, Calabrian chilies, crumbled feta, pine nuts, fresh dill, and parsley. Add romesco sauce and toss gently to combine. Serve hot, warm, or at room temperature.
Notes
Romesco sauce can be made up to 3 days in advance.