Lemon Herb Orzo and Roasted Veggie Salad

• 12 oz orzo
• 2 cups cherry tomatoes, halved
• 1 medium zucchini, diced
• 1 red bell pepper, diced
• 1 cup red onion, chopped
• 4 cups baby spinach leaves
• 1/4 cup olive oil
• 3 tbsp fresh lemon juice
• 1 tbsp Dijon mustard
• 1 tsp dried oregano
• 1 tsp dried thyme
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• Zest of 1 lemon

Steps

1. 1 Preheat oven to 400°F. Toss zucchini, red bell pepper, and red onion with 2 tablespoons olive oil, salt, and pepper. Roast for 20-25 minutes until tender.
2. 2 Meanwhile, cook orzo according to package instructions. Drain and rinse under cold water to cool.
3. 3 In a large bowl, whisk together lemon juice, Dijon mustard, remaining olive oil, oregano, thyme, salt, and pepper.
4. 4 Add the cooked orzo, roasted vegetables, cherry tomatoes, and spinach to the dressing. Toss to coat.
5. 5 Stir in fresh parsley and lemon zest. Season to taste with additional salt and pepper if needed.
6. 6 Serve chilled or at room temperature.

Equipment

• Baking sheet
• Large mixing bowl
• Whisk

Variations

• Add feta cheese for a tangy twist.
• Include roasted chickpeas for extra texture and protein.

Substitutions

• Substitute quinoa for orzo for a gluten-free option.
• Use fresh herbs like basil or cilantro in place of parsley.

Pairings

• Grilled chicken
• Crusty baguette
• Light white wine

Nutrition

Tips

• For a make-ahead option, roast the veggies and cook the orzo ahead of time. Assemble just before serving.
• Toasting the pine nuts before adding them to the salad adds a nice crunch and depth of flavor.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently if desired, but best served cold.

Freezing: This salad does not freeze well due to the freshness of the vegetables and herbs.

Serving Suggestions

• Serve with grilled chicken for added protein.
• Pair with a crusty baguette for a satisfying vegetarian meal.

FAQ