Orzo Veggie Pasta Salad

I originally made this dish because my husband and I recently [re]fell in love with orzo pasta after using it in our lunches last week. I wanted to find a new way to use it and stumbled across a spring veggie inspired recipe. After a few tweaks, I have no only discovered a flavorful lunch option for us, but I've decided that this will be my go-to side dish for any potlucks or parties in the next few months! Feel free to get creative with the veggie add ins!

Ingredients:

• 1 cup uncooked orzo
• grated lemon zest (to taste)
• juice of 1 lemon
• 2 tbsp olive oil
• salt and pepper (to taste)
• 2-3tsp honey
• 2 cloves minced garlic
• 1-2 cans corn, drained
• 1-2 bell peppers, sliced
• 2-3 zucchini, sliced into rounds
• 1 pint cherry tomatoes, halved
• olive oil
• salt and pepper
• fresh mozzarella, diced
• fresh basil

 

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Instructions:

1) Cook orzo according to directions on package. Drain and set aside.

2) Preheat oven to 400. Spread corn, zucchini, and bell peppers in a single layer (depending on how much you are making, you may need to use 2 baking sheets). Drizzle with olive oil, salt, and pepper. Roast for 25-30 minutes, stirring every 10 minutes or so.

3) While veggies are cooking, make dressing. Combine lemon zest, lemon juice, olive oil, salt, pepper, honey, and garlic in a small bowl. Whisk well.

4)  Heat a small skillet to medium heat. Cook the tomatoes for about 5 minutes or until they begin to blister. Remove from heat and set aside.

5). Once veggies are done, remove from the oven and allow to cool. You want all ingredients to be completely cooled before assembling the salad.

6) Once cool, combine pasta, veggies, and half of the dressing. Stir well to incorporate. Add remaining dressing and stir well again. 

7) Before serving, add fresh mozzarella and basil.

**  This dish can be served hot or cold (if heating, add mozzarella after it has been warmed up)