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When it comes to creating a dish that bursts with flavor, freshness, and nutritional benefits, the Zesty Orzo Salad with Roasted Veggies stands out as a top choice. This delightful recipe features tender orzo pasta combined with an array of colorful, roasted vegetables, creating a symphony of tastes and textures that is as pleasing to the palate as it is to the eye. Whether you're looking for a side dish to complement your grilled meats or a light main course for a warm summer evening, this salad is incredibly versatile and sure to impress.

Zesty Orzo Salad with Roasted Veggies

Discover the vibrant flavors of Zesty Orzo Salad with Roasted Veggies, a delightful dish perfect for any occasion. This recipe beautifully combines tender orzo pasta with colorful, roasted vegetables, creating a nutritious meal that's both satisfying and visually appealing. Packed with vitamins, minerals, and antioxidants, it's a fantastic side or a light main course. Explore easy preparation steps and customizable options that allow you to make this salad your own while enjoying its fresh taste and health benefits.
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Ingredients
  

1 cup orzo pasta

2 cups cherry tomatoes, halved

1 medium zucchini, diced into bite-sized pieces

1 red bell pepper, diced

1 yellow bell pepper, diced

1 red onion, diced

3 tablespoons olive oil, divided

Salt and freshly ground black pepper, to taste

1 teaspoon dried oregano

1 teaspoon garlic powder

Zest and juice of 1 large lemon

1/2 cup feta cheese, crumbled

1/4 cup fresh parsley, finely chopped

1/4 cup black olives, sliced (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C) to prepare for roasting the vegetables.

    Roast the Vegetables: On a large baking sheet, arrange the halved cherry tomatoes, diced zucchini, red and yellow bell peppers, and diced red onion. Drizzle with 2 tablespoons of olive oil. Season generously with salt, freshly ground black pepper, dried oregano, and garlic powder. Toss the vegetables well to ensure they are evenly coated with the seasonings. Roast in the preheated oven for approximately 20-25 minutes, or until the vegetables are tender and display slight caramelization, stirring halfway through the cooking time for even roasting.

      Cook the Orzo: While the vegetables are in the oven, bring a large pot of salted water to a rolling boil. Add the orzo pasta and cook according to the package instructions until al dente, around 8-10 minutes. Once cooked, drain the orzo and rinse it under cold water to halt the cooking process and prevent sticking.

        Prepare the Dressing: In a small mixing bowl, whisk together the remaining 1 tablespoon of olive oil, fresh lemon zest, and freshly squeezed lemon juice. Blend well until emulsified and adjust seasoning with salt and freshly ground black pepper to taste.

          Combine the Ingredients: In a large mixing bowl, combine the cooked orzo, the roasted vegetables, crumbled feta cheese, and freshly chopped parsley. If you choose to include them, add the sliced black olives. Pour the prepared dressing over the salad and gently toss everything together until evenly mixed.

            Serve: Taste the salad and adjust the seasoning if necessary. This zesty orzo salad can be enjoyed warm, at room temperature, or chilled. Serve it as a delightful side dish or a light main course. Enjoy this burst of vibrant flavors!

              Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings

                - Presentation Tips: For an appealing presentation, serve the salad in a large, shallow bowl or platter, garnished with additional parsley and a sprinkle of feta cheese on top. A few lemon wedges on the side can enhance the visual allure and provide extra zing!