A delightful Mediterranean-inspired orzo salad featuring roasted vegetables and a zesty dressing.
Preheat your oven to 400°F (200°C).
Preheating the oven ensures even cooking for the vegetables.
Spread the red bell pepper, zucchini, cherry tomatoes, and red onion on a baking sheet. Drizzle with olive oil and season with salt and pepper.
Cut the vegetables into similar sizes for even roasting.
Roast the vegetables in the preheated oven for 20 minutes, stirring halfway through.
Keep an eye on the vegetables to prevent overcooking.
Cook the orzo according to the package instructions. Drain and transfer to a large serving bowl.
Rinse the orzo with cold water to stop the cooking process.
In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper to make the dressing.
Taste the dressing and adjust seasoning as needed.
Combine the roasted vegetables, cooked orzo, and parsley in the serving bowl. Drizzle with the dressing and toss gently.
Mix gently to avoid breaking the vegetables.
Serve the salad warm or chilled, garnished with additional parsley if desired.
This salad tastes great both warm and cold, making it versatile for any occasion.
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