Orzo with Roasted Vegetables

I tend to fret a little about potluck dishes. How will I keep it hot? Can it wait on a buffet while guests have some cocktails and mingle before eating? So I avoid the hot dish dilemma and go for room temp recipes. This one is an adaptation of Ina Garten's Orzo with Roasted Vegetables, from long ago and faraway when I watched Food Network. Veganized, of course.

Orzo with Roasted Vegetables
1 small Yukon Gold potato, peeled and diced
1 small sweet potato, peeled and diced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 red onion, chopped
2 garlic cloves, minced
1/3 cup olive oil
1 1/2 teaspoons kosher salt
freshly ground black pepper
1/2 pound orzo
1 can cannellini beans, rinsed and
drained

Dressing:
1/3 cup fresh squeezed lemon juice (about 2
lemons)
1/3 cup olive oil
1 teaspoon kosher salt
freshly ground black pepper

For mixing at the end:
4 scallions, chopped
1/4 cup pinenuts, toasted
big bunch basil, sliced just before adding to
dish

Preheat oven to 425 degrees. Toss the potatoes, peppers, onion, and garlic with olive oil, salt and pepper on a large sheet pan. Roast for about 40 minutes, until browned, turning partway through. Cook the orzo according to package. Drain and put in serving dish. Add roasted veggies and cannellini beans.

Combine dressing ingredients in a jar, shake well, and pour over orzo mixture. Let cool to room temp, then add scallions, pinenuts, and basil. Add salt if needed. Serve at room temp.