Orzo salad = perfect summer side dish.

It’s quick, easy, tasty, and goes with any and all summer deliciousness.

Isn’t summer just delicious? I must admit. I’m really more of a fall/winter girl when it comes to weather. But all the freshness, the bright and colorful flavors of summer are tough to compare.

I used to make a version of this salad years ago that everyone LOVED. It’s one of those recipes that I’d forgotten about for a while and just recently dug up from my heavily backlogged mental recipe book.

And I’m SO glad that I did.

A mound of roasted veggies and orzo tossed in a light lemon juice and red wine vinegar dressing, topped with fresh mint makes this salad the PERFECT go-to side.

It’s a Father’s Day must!

Roasted Vegetable Orzo Salad

Servings: 6

Ingredients

1 pound orzo
3 bell peppers small dice (red, yellow, orange)
2 shallots diced
2 cloves garlic minced
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup frozen peas defrosted
1/2 cup toasted pine nuts
1/4 cup chopped mint

For the dressing

1/4 cup fresh squeezed lemon juice
3 tablespoons olive oil
1/2 teaspoon salt
1 tablespoon red wine vinegar

Instructions

1) Preheat oven to 400 degrees. Cook orzo according to package, about 7-8 minutes. On a large sheet pan toss the bell peppers, shallots, and garlic with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread into a single layer and roast for about 20 minutes until veggies are softened.
2) Meanwhile, make the dressing. Whisk together the lemon juice, olive oil, salt and red wine vinegar. Set aside.
3) Once orzo is cooked, drain and add to a large bowl. When veggies are cooked, add them to the orzo and stir to combine. Pour dressing over the warm orzo and toss until orzo is lightly coated. Gently stir in peas, pine nuts, and mint. Serve warm, room temp, or chilled!