A delightful Mediterranean-inspired orzo salad featuring roasted vegetables, a zesty lemon dressing, and a medley of fresh toppings.
Preheat your oven to 425°F (220°C).
Ensure the oven is fully preheated to achieve even roasting.
Chop the zucchini, bell peppers, and onion into bite-sized pieces. Peel and mince the garlic.
Cut the vegetables into uniform sizes for even cooking.
Toss the vegetables and garlic with olive oil, salt, and pepper on a sheet pan.
Spread the vegetables in a single layer for optimal roasting.
Roast the vegetables in the oven for 35-40 minutes, stirring halfway through, until tender and slightly caramelized.
Stirring ensures even browning and prevents burning.
Cook the orzo in a large pot of boiling salted water according to package instructions, then drain.
Stir the orzo occasionally to prevent sticking.
In a small bowl, whisk together the juice of the lemon, olive oil, salt, and pepper to make the dressing.
Taste the dressing and adjust seasoning if needed.
Combine the cooked orzo and roasted vegetables in a large serving bowl.
Mix gently to avoid breaking the orzo.
Pour the dressing over the orzo and vegetables, mixing well to coat evenly.
Allow the mixture to sit for a few minutes to absorb the flavors.
Top with scallions, toasted pine nuts, crumbled feta, and fresh basil leaves.
Add the toppings just before serving for freshness.
Serve the salad at room temperature and enjoy!
This salad pairs well with grilled chicken or fish for a complete meal.
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