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–+ servings

Orzo Summer Salad with Roasted Vegetables

4 from 1 vote
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.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Salad, Side Dish
Calories: 368
Ingredients Equipment Method Nutrition

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

Equipment

  • Baking sheet

Method
 

  1. 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.
  2. Meanwhile, cook orzo for about 8 minutes until tender. Drain well and transfer to a large mixing bowl.
  3. Once the vegetables are roasted, add to the pasta bowl, making sure you scrap off extra olive oil from the baking sheet.
  4. 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

Calories: 368kcalCarbohydrates: 39gProtein: 8gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gSodium: 307mgPotassium: 534mgFiber: 4gSugar: 7gVitamin A: 2093IUVitamin C: 81mgCalcium: 46mgIron: 2mg

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