Description
The perfect summer side dish? Roasted Vegetable Orzo Salad! It’s quick, easy, tasty, and goes with any and all summer deliciousness.
Ingredients
Scale
- 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 fresh mint
FOR THE DRESSING
- 1/2 cup fresh squeezed lemon juice
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/3 cup red wine vinegar
Instructions
- Preheat oven to 425 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.
- Meanwhile, make the dressing. Whisk together the lemon juice, olive oil, salt and red wine vinegar. Set aside.
- 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!