The roasted vegetable summer orzo on the blog is a pot-luck favorite, so I went for a fall version. Heartier, sweeter vegetables, tossed with a bit of orzo. This is best served at warm-ish to room temperature. Think of it like pasta salad, but a little less… salami-ish?

You want to chop the vegetables on the small side, as noted in the ingredient list. They incorporate in with the pasta better this way. The ratio here is about 2:1 veg to pasta, which is how I like my pasta, but you can pull some of the vegetables out for another use if you prefer.