Description
Roasted veggies caramelize at the edges while orzo stays pillowy and tender. A tangy lemon-mustard vinaigrette coats sweet tomatoes, basil, and parsley, creating a refreshing, versatile salad full of vibrant color and flavor.
Ingredients
- 2 cups orzo pasta
- 1 medium zucchini
- 1 red bell pepper
- 1 yellow bell pepper
- 1 small red onion
- 1 cup cherry tomatoes
- 4 tbsp olive oil
- 1 tbsp lemon juice
- 1 clove garlic
- 1 tsp Dijon mustard
- 1 tsp maple syrup
- 1/4 cup fresh parsley
- 1/4 cup fresh basil
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat the oven to 400°F.
- Wash and chop the zucchini, bell peppers, and red onion into bite-sized pieces.
- Toss the vegetables on a baking sheet with 2 tbsp olive oil, salt, and black pepper; spread in a single layer.
- Roast for 20 minutes until tender and slightly caramelized, stirring halfway through.
- While the vegetables roast, cook the orzo in boiling water until al dente, then drain and rinse under cold water.
- In a small bowl, whisk together the lemon juice, remaining 2 tbsp olive oil, minced garlic, Dijon mustard, and maple syrup.
- In a large bowl, combine the cooked orzo, roasted vegetables, cherry tomatoes, parsley, and basil.
- Drizzle the dressing over the salad and toss gently to combine before serving.
Notes
- Salad can be served warm, at room temperature, or chilled.
- Substitute quinoa or small pasta shapes for orzo if preferred.
- Boost protein by adding cooked chickpeas or white beans.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.