Vegan Lemon and Herb Orzo Salad with Roasted Vegetables

Ingredients

• 1 cup Orzo pasta
• 1 large Zucchini
• 1 large Red bell pepper
• 1/2 large Red onion
• 1 pint Cherry tomatoes
• 1/2 cup Kalamata olives
• 1/4 cup Fresh basil
• 1/4 cup Fresh parsley
• 4 tablespoons Olive oil
• 3 tablespoons Lemon juice
• 2 cloves Garlic
• 1 teaspoon Dried oregano
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Instructions

1. 1Preheat your oven to 400°F (200°C).
2. 2Bring a large pot of water to a rolling boil over high heat. Add the 1 cup of orzo pasta and cook for 8 to 10 minutes, stirring occasionally, until the orzo is tender but still firm to the bite. Carefully drain the cooked orzo through a colander and rinse it thoroughly with cold water to stop the cooking process and prevent sticking. Set the rinsed orzo aside in the colander to cool.
3. 3While the orzo cools, prepare the vegetables. On a cutting board, cut the 1 large zucchini into 1/2-inch pieces. Cut the 1 large red bell pepper into 1/2-inch pieces. Cut the 1/2 large red onion into 1/2-inch pieces. In a large mixing bowl, combine the cut zucchini, red bell pepper, and red onion. Add 2 tablespoons of olive oil, 1/4 teaspoon of the 1/2 teaspoon salt, and 1/8 teaspoon of the 1/4 teaspoon black pepper to the vegetables. Toss everything together until the vegetables are evenly coated.
4. 4Spread the seasoned vegetables in a single layer on a large baking sheet. Roast them in the preheated oven for 25 to 30 minutes, or until they are tender when pierced with a fork and show slight caramelization (browning) on the edges.
5. 5In a large serving bowl, combine the cooled 1 cup of orzo pasta, the roasted vegetables, the 1 pint of cherry tomatoes, and the 1/2 cup of Kalamata olives. Roughly chop the 1/4 cup of fresh basil and the 1/4 cup of fresh parsley, then add them to the bowl.
6. 6Prepare the dressing in a small bowl. Mince the 2 cloves of garlic. Add the minced garlic to the small bowl, along with the remaining 2 tablespoons of olive oil, the 3 tablespoons of lemon juice, the 1 teaspoon of dried oregano, the remaining 1/4 teaspoon of the 1/2 teaspoon salt, and the remaining 1/8 teaspoon of the 1/4 teaspoon black pepper. Whisk all the dressing ingredients together until well combined.
7. 7Pour the prepared dressing over the salad ingredients in the large serving bowl. Gently toss everything together until the orzo and vegetables are evenly coated with the dressing. Serve the salad immediately at room temperature, or cover the bowl with plastic wrap and chill it in the refrigerator for at least 30 minutes before serving.

Related Guides