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Roasted Eggplant & Tomato Orzo Pasta


MAKE IT DAIRY FREE/VEGAN: Omit the feta. You might want to add some thinly sliced, pitted Kalamata olives to make up for feta's salty punch.
MAKE IT GLUTEN FREE: Substitute a small gluten-free pasta for the orzo and cook according to package directions.


Roasted eggplant
1 medium purple eggplant (about 1 pound), sliced into ¾-inch cubes
2 tablespoons olive oil
Salt and pepper
Roasted tomatoes
1 cup cherry or grape tomatoes, halved
1 teaspoon olive oil
Salt and pepper
Everything else
½ pound DeLallo Organic Whole Wheat Orzo
⅓ cup crumbled feta
¼ cup chopped fresh basil
¼ cup chopped fresh parsley
2 tablespoons pine nuts, toasted
Lemon-garlic dressing
2 tablespoons olive oil, more to taste
1 tablespoon lemon juice
2 cloves garlic, pressed or minced
¼ teaspoon salt, more to taste
⅛ teaspoon red pepper flakes
Freshly ground black pepper, to taste



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