Lemony Orzo Pasta Salad with Roasted Vegetables

Ingredients

• 1 cup Orzo Pasta
• 1 cup Broccoli Florets
• 1 cup Carrots
• 1 medium Red Bell Pepper
• 0.5 medium Red Onion
• 4 tablespoons Olive Oil
• 3 tablespoons Lemon Juice
• 2 cloves Garlic
• 1 teaspoon Dried Oregano
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper

Instructions

1. 1Preheat your oven to 400°F (200°C). On a large baking sheet, combine the 1 cup of broccoli florets cut into 1-inch pieces, the 1 cup of carrots cut into 1/2-inch thick rounds, the 1 medium red bell pepper cut into 1-inch pieces, and the 0.5 medium red onion cut into 1/2-inch pieces.
2. 2Add 2 tablespoons of olive oil, 0.25 teaspoon of salt, and 0.25 teaspoon of black pepper to the vegetables on the baking sheet. Toss everything together until the vegetables are evenly coated, then spread them in a single layer. Roast for 25-30 minutes, or until the vegetables are tender when pierced with a fork and show slight browning on the edges.
3. 3While the vegetables roast, bring a medium pot of water to a rolling boil over high heat. Add the 1 cup of orzo pasta and cook for 8-10 minutes, stirring occasionally, until the pasta is tender but still firm to the bite.
4. 4Carefully drain the cooked 1 cup of orzo pasta into a colander. Rinse the orzo thoroughly with cold water to stop the cooking and prevent sticking, then let it drain completely.
5. 5In a small bowl, whisk together the remaining 2 tablespoons of olive oil, the 3 tablespoons of lemon juice, the 2 cloves of garlic (minced), the 1 teaspoon of dried oregano, and the remaining 0.25 teaspoon of salt.
6. 6In a large bowl, combine the roasted vegetables and the cooled, drained 1 cup of orzo pasta. Pour the prepared dressing over the mixture and toss gently until everything is evenly coated.
7. 7Serve the Lemony Orzo Pasta Salad immediately at room temperature, or chill it in the refrigerator for at least 30 minutes before serving.

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