Roasted Vegetable Pasta Salad

• 1/3 cup lemon juice
• 1/3 cup olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon pepper
• 1 small eggplant, peeled and cut into 3/4-inch cubes
• 1 medium sweet red pepper, cut into 1-inch pieces
• 1 medium sweet yellow pepper, cut into 1-inch pieces
• 1 large red onion, cut into 1-inch pieces
• 6 garlic cloves, peeled and halved
• 1/2 cup olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon pepper
• 1-1/4 cups uncooked orzo pasta
• 4 green onions, finely chopped
• 15 fresh basil leaves, thinly sliced
• 1/4 cup pine nuts, toasted
• 12 ounces feta cheese, cut into 3/4-inch cubes

1. In a small bowl, whisk the first four ingredients; set aside.
2. In a large bowl, combine the eggplant, sweet peppers, onion and garlic. Add the oil, salt and pepper; toss to coat. Transfer to a 15x10x1-in. baking pan. Bake at 425u0b0 for 35-40 minutes or until vegetables are tender. Cool to room temperature.
3. Meanwhile, cook orzo according to package directions; drain.
4. In a large serving bowl, combine roasted vegetables, pasta, green onions, basil and pine nuts. Drizzle with dressing and toss to coat. Add cheese; toss gently.

lemon juice, olive oil, kosher salt, pepper, eggplant, sweet red pepper, sweet yellow pepper, red onion, garlic, olive oil, kosher salt, pepper, orzo pasta, green onions, basil, pine nuts, feta cheese

Taken from www.tasteofhome.com/recipes/roasted-vegetable-pasta-salad/ (may not work)