Description
A vibrant salad combining orzo, roasted vegetables, and zesty lemon, perfect for summer gatherings.
Ingredients
Scale
- 1 cup orzo pasta
- 2 cups mixed vegetables (e.g., bell peppers, zucchini, cherry tomatoes)
- 2 tablespoons olive oil
- 1 lemon (juice and zest)
- 1/4 cup feta cheese (optional)
- Fresh herbs (e.g., parsley, basil)
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Toss your mixed vegetables with olive oil, salt, and pepper on a baking sheet.
- Roast your vegetables for about 20-25 minutes, stirring halfway through.
- Cook the orzo according to package instructions; drain and set aside.
- Combine the cooked orzo, roasted vegetables, lemon juice, lemon zest, and fresh herbs in a mixing bowl.
- Add feta cheese if desired and mix well.
- Serve warm or at room temperature.
Notes
This salad can be made ahead and stored in the refrigerator for up to four days. The flavors improve as it sits.
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 3g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 6mg