The one thing I noticed on our recent trip to Greece is that Greek food is all about fresh, seasonal ingredients. This pasta salad is no exception and is definitely inspired by Greece. I used fresh, seasonal vegetables, orzo pasta, feta cheese, and pesto to give it an extra punch. It’s super tasty, fresh, and very easy to make.
Greek Pasta Salad
2 large zucchini, cut into pieces
2 large squash, cut into pieces
1 small eggplant, peeled and cut into pieces
1 tablespoon olive oil
salt and pepper
2 cups dry orzo
2 cups cherry tomatoes, cut in half
2 tablespoons oregano, finely chopped
1/3 cup pesto
1 cup crumbled feta cheese
Toss pieces of zucchini, squash, and eggplant with olive oil, salt, and pepper. Grill pieces on a grill pan until they start to soften (about 5 minutes). Meanwhile, cook the orzo according to package directions. Once the orzo has cooled, add the cherry tomatoes, pesto, cooked vegetables, oregano, and feta cheese. Toss to combine. Season with more salt and pepper to taste.