Description
Zesty orzo salad with roasted veggies is a colorful, refreshing dish that bursts with vibrant flavors. This delightful salad features perfectly roasted bell peppers, zucchini, and cherry tomatoes tossed with al dente orzo pasta and a zesty lemon dressing. Ideal for potlucks, lunch, or a light dinner, this easy-to-make recipe is as nutritious as it is delicious, sure to impress family and friends alike.
Ingredients
Scale
- 1 cup orzo pasta
- 1 cup bell peppers (mixed colors), chopped
- 1 cup zucchini, chopped
- 1 cup cherry tomatoes, halved
- 2 tbsp olive oil
- 2 tbsp freshly squeezed lemon juice
- ¼ cup fresh basil or parsley, chopped
- Salt & pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, combine bell peppers, zucchini, and cherry tomatoes. Drizzle with olive oil, season with salt and pepper, and toss until coated.
- Spread vegetables on the prepared baking sheet in an even layer. Roast for 20-25 minutes until tender and slightly caramelized.
- While the veggies roast, bring salted water to a boil in a pot. Cook orzo according to package instructions (8-10 minutes) until al dente.
- Once cooked, drain orzo and let cool slightly. In a large bowl, combine roasted vegetables with the orzo.
- Drizzle with lemon juice, add fresh herbs, and toss gently to combine.
- Serve immediately or chill in the fridge until ready to serve.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 220
- Sugar: 3g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg