Orzo with Roasted Vegetables

1 Box Orzo Pasta

1 red bell pepper, 1/2-1 inch diced
1 yellow bell pepper, 1/2-1 inch diced
1 orange bell pepper, 1/2-1 inch diced
1 red onion, peeled and diced
2 garlic cloves, minced (or jarred equivalent)
1/3 cup good olive oil
1 1/2 tsp. kosher salt
1/2 tsp. ground pepper

Dressing
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup cup good olive oil
1 tsp. kosher salt
1/2 tsp. ground black pepper

TO ASSEMBLE
4 scallions, minced (green and while parts)
1/2 cup pine nuts, toasted
3/4 lb. crumbled feta (If you can find the tomato basil feta that is really yummy)
15 fresh basil leaves, cut into chiffonade

Preheat over to 425 degrees. Toss the peppers, onion, and garlic with olive oil, salt and pepper on large baking sheet. Roast for 45 minutes, until browned, turning once with a spatula.

Meanwhile, cook orzo according to box directions. Drain and transfer to a large serving bowl.

Add the roasted vegetables to the pasta, scraping the liquid and seasonings from the roasting pan into the pasta bowl.

For the dressing, combine the lemon juice, olive oil, salt and pepper, and pour on the pasta and vegetables. Let cool to room temperature, then add scallions, pine nuts, feta and basil. Check the seasonings and serve at room temperature.

Can be refrigerated and eating for several days. You can also add more vegetables, nuts, dressing. It's up to you!