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Orzo Summer Salad with Roasted Vegetables

URL: https://www.melskitchencafe.com/summer-orzo-veggie-and-basil-salad-with-lemon-vinaigrette/

Ingredients

Lemon Vinaigrette

  • 3 tablespoons red wine vinegar
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon sugar or honey
  • ¼ cup olive oil
  • ¼ teaspoon salt
  • pinch black pepper

Vegetables

  • 2 cups broccoli florets
  • 2 medium zucchini
  • 1 unit red pepper
  • 1 tablespoon olive oil
  • to taste salt and pepper

Salad

  • 8 ounces orzo pasta
  • 1 to 2 cups cherry tomatoes
  • ¼ to ½ cup fresh basil
  • ¼ cup feta cheese
  • ¼ to ½ cup toasted pine nuts or sunflower seeds

Instructions

  1. Prepare the vinaigrette by whisking together the vinegar, lemon juice, sugar or honey, olive oil, salt, and pepper.
  2. Preheat the oven to 425°F.
  3. Toss the broccoli, zucchini, and red pepper with olive oil, salt, and pepper, then roast for 10 minutes, stir, and roast for an additional 10-15 minutes until tender.
  4. Cook the orzo in salted boiling water until al dente, then drain and combine with half of the vinaigrette in a serving bowl.
  5. Add the roasted vegetables to the orzo and stir, then mix in the cherry tomatoes and basil.
  6. Drizzle the remaining vinaigrette over the salad, toss to coat, and top with feta cheese and pine nuts before serving.

Nutrition Facts (estimated)

Servings
8
Calories
248
Total fat
13g
Total carbohydrates
27g
Total protein
7g
Sodium
142mg
Cholesterol
4mg

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