This Summer Orzo and Roasted Vegetable Salad with Lemon Vinaigrette is a tasty and cool dish that's great for when it's warm outside. When you mix orzo pasta with roasted summer vegetables, fresh basil, and a tangy lemon vinaigrette, you get a great mix of textures and tastes. This salad is great for a picnic, a BBQ, or just the fact that you want something light and filling to eat.
Ingredients: 1 cup orzo pasta. 2 cups mixed summer vegetables e.g., cherry tomatoes, zucchini, bell peppers. 2 tablespoons olive oil. Salt and pepper to taste. 1/2 cup fresh basil leaves, chopped. 1/4 cup crumbled feta cheese. 1/4 cup pine nuts, toasted. For Lemon Vinaigrette:. 1/4 cup fresh lemon juice. 1/4 cup extra-virgin olive oil. 1 clove garlic, minced. 1 teaspoon Dijon mustard. 1 teaspoon honey. Salt and pepper to taste.
Instructions: Turn on your oven and heat it up to 425F 220C. Put the summer vegetables on a baking sheet and season them with salt and pepper. Add 2 tablespoons of olive oil and toss them around. Put them in an oven that has already been heated for 20 to 25 minutes, or until they are soft and slightly caramelized. For now, cook the orzo pasta according to the directions on the box until it is al dente. Remove the water and set it aside. Put lemon juice, extra-virgin olive oil, minced garlic, Dijon mustard, honey, salt, and pepper in a small bowl. Mix them together with a whisk. The cooked orzo pasta, roasted summer vegetables, chopped fresh basil, crumbled feta cheese, and toasted pine nuts should all be put in a large salad bowl. Put the Lemon Vinaigrette on top of the salad and gently toss everything together. As soon as possible, serve as a tasty summer salad. Have fun!
Michael Meza
