Roasted Vegetable Orzo Pasta Salad
This roasted vegetable orzo pasta salad features asparagus, sweet bell peppers, onion, and summer zucchini, all tossed in a creamy lemon balsamic dressing. Finished with fresh basil and cubed cheddar, it’s a flavorful and versatile dish perfect for enjoying all week long.
Servings: 6 People
Ingredients
- 1 yellow bell peppeer diced
- 1 red bell pepper diced
- 1 red onion diced
- 1 zucchini diced
- 1 bunch asparagus diced
- 2 tbsp olive oil
- 1/2 lb orzo pasta
- 1/2 cup cheddar cheese cubed
- 1/2 cup basil
- 1/2 cup Olive oil extra virgin
- 2 tbsp balsamic vinegar
- 1 lemon juiced
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp oregano
- 1 tbsp salt
Instructions
- preheat oven to 400 degrees and line a baking sheet with foil
- Chop all vegetables into about 1 inches pieces and spread in a single layer, cover with 2 tbsp olive oil, salt and pepper. Roast for 20-30 minutes until tender
- While vegetables are roasting cook pasta according to directions and drain
- To make the dressing add olive oil, balsamic vinegar, lemon juice, garlic and onion powder, oregano, salt into a jar. Whisk or use your frother to bring dressing together.
- Add slightly cooled pasta to bowl, add in vegetables, cheddar cheese, basil. Pour in dressing and toss until well coated. Serve right away or enjoy straight from the fridge all week