Pesto Roasted Vegetable Orzo Salad

• 1 cup orzo
• 2 cups cherry tomatoes, halved
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 red onion, cut into wedges
• 1/4 cup olive oil
• 2 tbsp pesto sauce
• 2 tbsp balsamic vinegar
• Salt to taste
• Pepper to taste
• 1/4 cup grated Parmesan cheese (optional)
• Fresh basil leaves for garnish

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss vegetables with 2 tablespoons olive oil, salt, and pepper on a baking sheet.
3. 3 Roast vegetables for 25-30 minutes until tender.
4. 4 Meanwhile, cook orzo according to package instructions; drain and set aside.
5. 5 In a large bowl, mix pesto sauce and remaining 2 tablespoons olive oil with the cooked orzo.
6. 6 Add roasted vegetables to the orzo and toss with balsamic vinegar.
7. 7 Sprinkle with Parmesan cheese if using.
8. 8 Garnish with fresh basil leaves before serving.

Equipment

• Baking sheet
• Oven
• Large mixing bowl

Variations

• Add feta cheese for a tangy twist.
• Include artichoke hearts for extra flavor.

Substitutions

• Substitute orzo with farro for a gluten-free option.
• Use spinach pesto for a different flavor profile.

Pairings

• Grilled chicken
• Warm pita bread

Nutrition

Tips

• For a heartier salad, add chickpeas or grilled chicken.
• Prepare ahead of time and store in the fridge for a make-ahead meal.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently if desired.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and refresh with extra olive oil before serving.

Serving Suggestions

• Pair with a crusty baguette.
• Serve alongside grilled chicken for a heartier meal.

FAQ