Cold Orzo Salad with Roasted Vegetables

A pasta salad is perfect to serve at the cottage or bring along to a potluck dinner or picnic. This one is not mayonnaise based so it’s a great make-ahead salad with loads of flavor.


Citrus, Pepper, Salad, Pasta, Picnic, Bake, Tomatoes, Herbs
 
Ingredients
 ½ cup orzo ((125 ml)

1 zucchini, diced

1 red pepper, diced

2 Tbsp to 3 tbsp. extra virgin olive oil (30 ml to 45 ml)

juice of ½ lemon to 1 lemon

zest of ½ lemon

1 small tomato, diced

1 clove garlic, minced

2 green onions, chopped

2 Tbsp chopped fresh parsley (30 ml)

2 Tbsp chopped fresh basil (30 ml)

1 to 2 tbsp. freshly grated Parmesan cheese (15 to 30 ml)

Coarse salt and freshly cracked black pepper, to taste 

Method

1. Preheat oven to 350 degrees F.

2. In a medium pot, bring about 4 cups of water to a rolling boil. Generously salt water. Add orzo and stir. Cook orzo until al dente (firm to the bite), about 4 to 6 minutes. Drain pasta and rinse with cold water. Let orzo sit in colander to drain. Set aside.

3. Meanwhile, toss the zucchini and red pepper with 1 tbsp. olive oil in a medium bowl. Season the vegetables with salt and pepper. Spread evenly onto a baking sheet. Bake until lightly browned, about 10 to 15 minutes. Set aside and let cool to room temperature.

4. To make the dressing: add lemon juice and zest, garlic, parsley, basil and remaining 1 tbsp. of olive oil to a large bowl. Stir well to combine. Stir in orzo, roasted vegetables and the tomatoes, green onion and Parmesan. Season salad with salt and pepper to taste. Toss to combine.