Description
A colorful salad combining roasted vegetables and orzo pasta, perfect for lunch or dinner.
Ingredients
Scale
- 1 zucchini, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 cup cherry tomatoes, halved
- ½ red onion, sliced
- 2 tbsp olive oil (for roasting vegetables)
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- 2 cloves garlic, minced
- 1 cup orzo pasta
- 4 cups water
- 2 tbsp olive oil (for dressing)
- 2 tbsp fresh lemon juice
- ½ tsp lemon zest
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup grated Parmesan cheese
- ¼ cup chopped fresh parsley or basil
Instructions
- Preheat your oven to 400°F (200°C).
- Combine the zucchini, bell peppers, cherry tomatoes, and red onion in a bowl. Drizzle olive oil, then add Italian seasoning, salt, pepper, and garlic. Toss to coat and spread on a baking sheet. Roast for 20-25 minutes.
- Boil 4 cups of water, add orzo, and cook for 8-10 minutes until al dente. Drain and rinse with cold water.
- In a small bowl, whisk olive oil, lemon juice, lemon zest, salt, and pepper for dressing. In a large bowl, combine orzo and roasted vegetables. Pour dressing and toss; top with Parmesan and parsley or basil before serving.
Notes
This salad can be enjoyed warm, at room temperature, or chilled. It pairs well with grilled meats or can be made vegan by omitting the Parmesan.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: orzo, salad, roasted vegetables, Mediterranean, quick meal