Ingredients
Method
Prepare the Vegetables
- Preheat the oven to 425°F (220°C).
- On a baking sheet, toss the diced bell peppers, zucchini, red onion, and cherry tomatoes with olive oil, salt, and pepper.
- Roast the vegetables in the preheated oven for 20-25 minutes, or until tender and slightly caramelized.
Cook the Orzo
- In a large pot, bring salted water to a boil.
- Add the orzo and cook according to package instructions until al dente, about 8-10 minutes.
- Drain the orzo and rinse under cold water to stop the cooking process.
Make the Dressing
- In a mixing bowl, whisk together olive oil, lemon juice, minced garlic, dijon mustard, honey, salt, and pepper until well combined.
Combine and Serve
- In a large bowl, combine the cooked orzo, roasted vegetables, chopped parsley, and basil.
- Drizzle the dressing over the salad and toss gently to combine.
- Serve chilled or at room temperature.
Nutrition
Notes
This salad can be made ahead of time and stored in the refrigerator for up to 3 days. Feel free to add other vegetables or proteins as desired.