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If you’re searching for a dish that embodies freshness, vibrancy, and a burst of flavor, look no further than the Zesty Orzo Salad with Roasted Veggies. This delightful combination of orzo pasta and an array of roasted vegetables not only pleases the palate but also dazzles the eye with its colorful presentation. With its origins rooted in Mediterranean cuisine, the orzo salad has gained immense popularity as a versatile meal option, perfect for gatherings, picnics, or as a healthy side dish to complement any entrée.

Zesty Orzo Salad with Roasted Veggies

Discover the refreshing taste of Zesty Orzo Salad with Roasted Veggies, a vibrant dish that’s perfect for any occasion! This Mediterranean-inspired salad combines tender orzo pasta with an array of roasted vegetables, bringing together delicious flavors and essential nutrients. Ideal for busy weeknights or summer picnics, it’s easy to make and customizable. Enjoy a healthy, satisfying meal that’s as colorful as it is nutritious!
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Ingredients
  

1 cup orzo pasta

2 cups cherry tomatoes, halved

1 medium zucchini, diced

1 red bell pepper, diced

1 yellow bell pepper, diced

1 red onion, diced

3 tablespoons olive oil

Salt and pepper, to taste

1 teaspoon dried oregano

1 teaspoon garlic powder

Zest and juice of 1 lemon

1/2 cup feta cheese, crumbled

1/4 cup fresh parsley, chopped

1/4 cup black olives, sliced (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Roast the Vegetables: On a large baking sheet, spread out the cherry tomatoes, zucchini, red bell pepper, yellow bell pepper, and red onion. Drizzle with 2 tablespoons of olive oil, and sprinkle with salt, pepper, oregano, and garlic powder. Toss until evenly coated. Roast in the preheated oven for about 20-25 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.

      Cook the Orzo: While the vegetables are roasting, bring a pot of salted water to a boil. Add the orzo pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to stop the cooking process.

        Prepare the Dressing: In a small bowl, combine the remaining 1 tablespoon of olive oil, lemon zest, and lemon juice. Whisk together until well blended. Season with salt and pepper to taste.

          Combine the Ingredients: In a large mixing bowl, combine the cooked orzo, roasted vegetables, crumbled feta cheese, and parsley. If using, add the sliced black olives. Pour the dressing over the salad and toss gently to combine all the ingredients.

            Serve: Adjust seasoning if necessary. This salad can be served warm, at room temperature, or chilled. Enjoy your delicious and zesty orzo salad!

              Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings