Orzo Summer Salad with Roasted Vegetables

4 from 1 vote

Orzo Summer Salad with Roasted Vegetables

This ultimate light summer pasta salad is loaded with flavour! The roasted summer vegetables, garlic and fresh herbs with the tangy lemon dressing adds freshness creating this delicious summer salad! Serve on it's own or as a side with grilled meats or fish.

Prep Time15

Cook Time20

Total Time35

Course: Salad, Side Dish

Servings:

Calories: 368kcal

Author: Rose

Equipment

Baking sheet

Ingredients

Roasted vegetables:

1 zucchini, sliced and quartered
6-8 oz heirloom cherry tomatoes, cut in half
1/2 cup red onion, diced
10-12 asparagus spears, wooden ends removed, cut to 1 inch lengths
1 cup red pepper, deseeded, diced
1 garlic, minced
2 tbsp extra virgin olive oil
1/4 cup fresh parsley, chopped
5-7 fresh basil leaves, chiffonade

Dressing:

1/4 cup extra virgin olive oil
1/4 cup lemon juice
1/2 tsp Himalayan sea salt
1/4 tsp pepper

Orzo

1 cup orzo
2 cups water or vegetable broth

Instructions

Preheat to 425℉ (218℃). Add and toss zucchini, cherry tomatoes, red onion, asparagus, red pepper, and garlic with olive oil, salt and pepper. Roasted for 20-22 minutes, until golden and toss halfway through.
Meanwhile, cook orzo for about 8 minutes until tender. Drain well and transfer to a large mixing bowl.
Once the vegetables are roasted, add to the pasta bowl, making sure you scrap off extra olive oil from the baking sheet.
Using a liquid measuring cup, whisk together olive oil, lemon juice, sea salt and pepper. Pour and combine the dressing with the pasta. Set aside to cool. Then add parsley and basil and serve.

Nutrition