Orzo with Roasted Vegetables

Recipe adated from Ina Garten's Orzo with Roasted Vegetables

Ingredients:

1 bundle of asparagus, 1-inch diced
2 cups of Brussels sprouts, halved or quartered
1 red bell pepper, 1-inch diced
1 yellow bell pepper, 1-inch diced
1 red onion, peeled and 1-inch diced
2 garlic cloves, minced
1/3 cup good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound orzo or rice-shaped pasta

For the dressing:

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

To assemble:

4 scallions, minced (white and green parts)
1/4 cup pine nuts, toasted
3/4 feta cheese 
15 fresh basil leaves, cut into julienne

Instructions:

Preheat oven to 425 degrees F. Toss the asparagus, Brussels sprouts, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.

Meanwhile, cook the orzo in boiling salted water for seven to nine minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.

Whisk together the lemon juice, olive oil, salt, and pepper to prepare the dressing and pour it on the pasta and vegetables while they're still warm, tossing to combine. Let the pasta/veggies/dressing cool to room temperature, then add the scallions, toasted pine nuts, feta, and basil. Serve at room temperature.