Description
Zesty orzo salad with roasted veggies is a vibrant and refreshing dish, perfect for summer gatherings or quick weeknight dinners. This delightful salad features perfectly cooked orzo pasta combined with a colorful array of caramelized vegetables, all tossed together in a zesty lemon dressing. Not only is it easy to prepare, but it’s also highly customizable, making it an ideal recipe to impress guests or enjoy as a light meal at home.
Ingredients
Scale
- 1 cup orzo pasta
- 1 medium zucchini, diced
- 1 cup bell peppers (any color), diced
- 1 cup cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 2 tbsp extra virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- 2 tbsp fresh parsley or basil, chopped
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, toss the zucchini, bell peppers, cherry tomatoes, and red onion with olive oil, salt, and pepper until well-coated.
- Spread the seasoned vegetables on the baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
- Meanwhile, cook the orzo according to package instructions until al dente. Drain and rinse under cold water.
- In a large mixing bowl, combine the roasted vegetables with the cooked orzo. Drizzle with lemon juice and add chopped herbs; toss gently to mix.
- Serve chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 4g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg