Orzo with Roasted Vegetables
Orzo pasta is combined with savory roasted peppers, zucchini, asparagus and more in this flavorful dish that can be served as a side dish or salad.
Servings: 8 servings
Ingredients
For the orzo:
- 8 ounces orzo pasta
- 1 medium or 2 small zucchini, diced
- 1 red pepper diced
- 1 yellow pepper diced
- 1 bunch asparagus cut into 1 inch pieces
- 1 medium red onion diced
- 2-3 cloves garlic minced
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3-4 green onions
- 1/2 cup crumbled feta cheese
- 1/3 cup fresh basil leaves chopped
For the dressing:
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Preheat oven to 425 degrees. Cook orzo according to package directions. Drain and transfer to a large serving bowl.
- Meanwhile, toss the zucchini, peppers, asparagus, onion and garlic with 1/4 cup olive oil. Season with the salt and pepper.
- Spread onto a large sheet pan and cook for 30-40 minutes, or well browned, turning once halfway through cooking time.
- Add roasted vegetables to the orzo, scraping all the drippings and seasoning from the pan into the bowl.
- Whisk together the ingredients for the dressing and pour over the orzo. Toss to coat well. Let cool to room temperature.
- Add the green onions, feta and basil to the bowl and toss again. Serve immediately. May also serve chilled.