Roasted Broccoli and Orzo Salad
It would be a crime not to try this delicious pasta salad.
2 (12 ounce) sacks frozen broccoli florets
5 tablespoons olive oil
2 red bell peppers, halved and seeded
2 cans chicken broth
1 16 ounce package orzo pasta
1/4 cup balsamic vinegar
2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon ground pepper
1 cup toasted pine nuts
1 container Alouette crumbled feta cheese
1/4 cup chopped oregano
Preheat oven to 450 degrees. Line a large rimmed baking sheet with foil. In a large bowl combine broccoli and 3 tablespoons olive oil, tossing to coat. Spread broccoli on baking sheet. Place bell pepper halves cut side down on baking sheet with broccoli. Bake for 25 minutes until red pepper is blistered and broccoli is lightly browned. Place peppers in resealable plastic bag and let sit about 10 minutes. Peel skin from peppers and chop. Bring chicken broth to a boil over medium heat and add orzo. Cook about 9 minutes until tender. Drain. In a large bowl, combine orzo, broccoli, red pepper, vinegar, 2 tablespoons olive oil, garlic powder, salt and pepper. Combine well. Add pine nuts, feta and oregano. Toss. Serve at room temperature or cold.