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 flavour.
Preheat oven to 350 degrees F.
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.
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.
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.