comScore
ADVERTISEMENT

Cold Orzo Salad with Roasted Vegetables

Cold Orzo Salad with Roasted Vegetables
Yields
4 servings

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.

ADVERTISEMENT

ingredients

½
cup orzo ((125 ml)
1
zucchini, diced
1
red pepper, diced
2
Tbsp to 3 tbsp. extra virgin olive oil (30 ml to 45 ml)
juice of ½ lemon to 1 lemon
zest of ½ lemon
1
small tomato, diced
1
clove garlic, minced
2
green onions, chopped
2
Tbsp chopped fresh parsley (30 ml)
2
Tbsp chopped fresh basil (30 ml)
1
to 2 tbsp. freshly grated Parmesan cheese (15 to 30 ml)
Coarse salt and freshly cracked black pepper, to taste
ADVERTISEMENT

directions

Step 1

Preheat oven to 350 degrees F.

Step 2

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.

Step 3

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.

Step 4

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.

Rate Recipe

My rating for Cold Orzo Salad with Roasted Vegetables
ADVERTISEMENT