Orzo and Roasted Vegetable Salad

This salad....Oh, this salad.  It is one of my most beloved favorites.  I could almost break out in song when I think of it.  So colorful from the veggies, and so delicious.  I love orzo in salads ~ it feels like rice in your mouth, but is actually pasta!  Leave it to those Italians to come up with that grand idea! :)

This salad is definitely most beautiful and most tasty the day it is made.  But, it will keep well in your fridge for a couple days.  It is great all by itself.  Or, if you want to bump it up, place a grilled chicken breast on top, and dinner is served!

Orzo and Roasted Vegetable Salad
slightly adapted from Barefoot Contessa

1 zucchini, cut into 3/4" cubes
1 yellow pepper, cut into 1" dice
1 red pepper, cut into 1" dice
1 red onion, peeled and 1" dice
2 garlic cloves, minced
1/3 cup good quality olive oil
1 1/2 tsp. kosher salt
1/2 tsp. black pepper
1/2 pound orzo pasta

Dressing:
1/3 cup freshly squeezed lemon juice (don't cheat here. You want FRESH lemon juice)
1/3 cup good quality olive oil
1 tsp. kosher salt
1/2 tsp. black pepper

To assemble:
4 green onions, minced
1/4 cup pine nuts, toasted
3/4 pound feta cheese, 1/2" dice (not crumbled)
10-15 fresh basil leaves, julienne or chopped

Preheat oven to 425 degrees.

On a large baking sheet, toss the zucchini, pepper and onion with garlic, olive oil, salt and pepper.  Roast about 40 minutes until browned, stirring once or twice.

Meanwhile, cook the orzo pasta in salted boiling water for 7-9 minutes.  Drain and transfer to a large serving bowl.

Add roasted veggies (scraping all their juices into bowl also), green onions, pine nuts, cheese and basil.

For the dressing, combine the lemon juice, olive oil, salt and pepper with a whisk.  Pour over salad and gently toss to coat.  Taste to check seasonings.  Add more salt and pepper if needed.

Serve at room temp.