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To achieve the best results with your roasted vegetables, it's essential to coat them evenly with oil and seasonings. Here are some tips to ensure every bite is packed with flavor:

Zesty Orzo Salad with Roasted Veggies

Discover the joy of a zesty orzo salad with roasted veggies, perfect for any occasion! This vibrant dish combines the chewy texture of orzo pasta with a delightful mix of roasted vegetables, all enhanced by a bright lemon dressing. It's not only visually appealing but also packed with nutrients like vitamins A and C. Whether as a side for barbecues or a light main course, this salad is sure to impress your guests and elevate your dining experience. Try it today!
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Ingredients
  

1 cup orzo pasta

2 cups cherry tomatoes, halved

1 medium zucchini, diced

1 red bell pepper, diced

1 yellow bell pepper, diced

1 red onion, diced

3 tablespoons olive oil

Salt and pepper, to taste

1 teaspoon dried oregano

1 teaspoon garlic powder

Zest and juice of 1 lemon

1/2 cup feta cheese, crumbled

1/4 cup fresh parsley, finely chopped

1/4 cup black olives, sliced (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C) to prepare for roasting the vegetables.

    Roast the Vegetables: On a large baking sheet, lay out the halved cherry tomatoes, diced zucchini, red bell pepper, yellow bell pepper, and red onion. Drizzle with 2 tablespoons of olive oil. Sprinkle generously with salt, pepper, dried oregano, and garlic powder. Toss the vegetables until they are evenly coated with the oil and seasonings. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized. Make sure to stir them halfway through cooking for even roasting.

      Cook the Orzo: While the vegetables are roasting, bring a large pot of salted water to a rolling boil. Add the orzo pasta and cook according to the package instructions until al dente, typically around 8-10 minutes. Once cooked, drain the orzo and rinse it under cold water to halt the cooking process and cool it down.

        Prepare the Dressing: In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon zest, and lemon juice until well combined. Taste the dressing and adjust the seasoning with salt and pepper as desired.

          Combine the Ingredients: In a spacious mixing bowl, combine the cooked and cooled orzo with the roasted vegetables, crumbled feta cheese, and fresh parsley. If you choose to include them, add the sliced black olives for extra flavor. Drizzle the prepared dressing over the salad and gently toss everything together until all ingredients are well mixed.

            Serve: Taste the salad and adjust the seasoning if necessary. This zesty orzo salad can be enjoyed warm, at room temperature, or chilled. Serve it as a delightful side dish or a light main course. Enjoy the burst of flavors!

              Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings

                - Presentation Tips: For an attractive presentation, serve the salad in a large, shallow bowl, and sprinkle additional feta cheese and chopped parsley on top before serving. Consider using a colorful serving dish to highlight the vibrant veggies. Enjoy!