Orzo Salad with Roasted Summer Vegetables
Recipe type: Salad, Side Dish
Cuisine: American
Serves: 8-10
  • 3 small zucchini, cubed
  • 1 pint cherry tomatoes, halved
  • 3 ears fresh corn, kernels shaved off
  • 2 Tablespoons olive oil
  • 1 teaspoon vinegar (white or red wine, or balsamic works)
  • 1 teaspoon kosher salt
  • pinch black pepper
  • 5 cups cooked orzo (about ½ lb raw)
  • 1 avocado, diced
  • 3 Tablespoons olive oil
  • 1 Tablespoon lemon juice
  • 4 frozen basil cubes OR 4 teaspoons chopped basil
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • pinch black pepper
  • 2 teaspoons sugar or sweetener, optional
To roast vegetables:
  1. Preheat oven to 450. Line a baking sheet with parchment paper and set aside.
  2. In a medium bowl, combine zucchini, tomatoes and corn. Add oil, vinegar, salt and pepper. Toss to coat everything evenly.
  3. Roast for 40 minutes, stirring half way through. Set aside to cool.
To make the dressing:
  1. Combine all ingredients in a small bowl and whisk until smooth.
To assemble salad:
  1. In a large bowl, combine roasted vegetables, cooked orzo, avocado and dressing. Toss to combine.
  2. Serve at room temperature.
Recipe by Overtime Cook at http://overtimecook.com/2015/07/29/orzo-salad-with-roasted-summer-vegetables/