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To fully appreciate the Zesty Orzo Salad with Roasted Veggies, it’s essential to delve into its main components and understand the nutritional benefits each one brings to the table.

Zesty Orzo Salad with Roasted Veggies

Discover the vibrant flavors of Zesty Orzo Salad with Roasted Veggies, a perfect dish for any occasion. This delightful salad combines hearty orzo pasta with a colorful mix of roasted vegetables like bell peppers, zucchini, and red onions. Tossed in a zesty dressing, it's packed with nutrients and bursting with flavor. Ideal for summer barbecues or meal prep, this salad is not just visually appealing but also a delicious, healthy option for any meal.
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Ingredients
  

For the Salad:

1 cup orzo pasta

1 red bell pepper, diced

1 zucchini, diced

1 cup cherry tomatoes, halved

1 red onion, diced

1 cup corn (fresh or frozen)

2 cups baby spinach

1 avocado, diced

1/4 cup feta cheese, crumbled

1/4 cup fresh parsley, chopped

For the Dressing:

1/4 cup olive oil

2 tablespoons lemon juice

1 tablespoon red wine vinegar

1 teaspoon Dijon mustard

1 teaspoon honey

Salt and pepper to taste

1 teaspoon garlic powder

1 teaspoon dried oregano

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Roast the Veggies:

      - On a large baking sheet, spread the diced red bell pepper, zucchini, cherry tomatoes, and red onion.

        - Drizzle with olive oil and season with salt, pepper, and garlic powder. Toss to coat evenly.

          - Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized.

            Cook the Orzo:

              - While the veggies are roasting, bring a pot of salted water to a boil.

                - Add the orzo pasta and cook according to package instructions until al dente (usually about 8-10 minutes).

                  - Drain and rinse with cold water to stop the cooking process. Set aside.

                    Prepare the Dressing:

                      - In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, honey, dried oregano, and a pinch of salt and pepper until emulsified.

                        Assemble the Salad:

                          - In a large mixing bowl, combine the cooked orzo, roasted vegetables, baby spinach, diced avocado, and crumbled feta cheese.

                            - Pour the dressing over the salad and gently toss everything together until well combined.

                              Garnish and Serve:

                                - Top the salad with fresh parsley and additional feta if desired.

                                  - Serve immediately or chill in the refrigerator for 30 minutes to let the flavors meld.

                                    Prep Time, Total Time, Servings: 15 min | 45 min | 4 servings