Description
Zesty orzo salad with roasted veggies is a vibrant, flavorful dish that combines tender orzo pasta with an array of colorful roasted vegetables. Tossed in a tangy dressing made from olive oil and fresh lemon juice, this refreshing salad is perfect for picnics, summer barbecues, or as a quick meal prep option.
Ingredients
Scale
- 1 cup orzo pasta
- 1 cup bell peppers (mixed colors), chopped
- 1 medium zucchini, sliced
- 1 small red onion, thinly sliced
- 2 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1/3 cup crumbled feta cheese
- 1 tsp Dijon mustard
- 1 tsp honey
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Spread bell peppers, zucchini, and red onion on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Roast for 20-25 minutes until tender.
- Boil salted water in a pot; add orzo and cook according to package instructions (about 8-10 minutes). Drain and rinse under cold water.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.
- In a large bowl, combine cooked orzo with roasted veggies and dressing. Toss gently to mix well.
- Top with crumbled feta cheese before serving.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 215
- Sugar: 3g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg