Chef Post's Pan Tossed Pasta Salad


1 butternut squash (diced)
1 eggplant (diced)
2 sweet roasting peppers (diced)
1 sweet onion (diced)
3 cloves of garlic (minced)
2 tomatoes (diced)
1 cup fresh basil (cut into ribbons)
1 pound orzo pasta
5 oz balsamic vinegar
1 Tbsp honey
1 Tbsp Dijon mustard
4 Tbsp olive oil Salt and pepper to taste



Sauté all veggies, except for tomatoes, in olive oil
Until squash is tender
Once squash is tender, add garlic
Once garlic is fragrant, remove from heat Combine balsamic, honey, and Dijon in a bowl to make vinaigrette
Combine veggies with orzo, drizzle with vinaigrette, and toss over heat until well coated Remove from heat, and fold in tomatoes and basil
Season with salt and pepper to taste and enjoy.

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