Ingredients
Method
Roasting Vegetables
- Preheat the oven to 400°F (200°C).
- Toss the bell peppers, zucchini, red onion, and cherry tomatoes with olive oil, salt, and pepper on a baking sheet.
- Roast in the oven for 20-25 minutes until tender and slightly caramelized.
Cooking Orzo
- In a large pot, bring salted water to a boil.
- Add the orzo and cook according to package instructions until al dente, about 8-10 minutes.
- Drain and rinse under cold water to stop the cooking process.
Making Dressing
- In a mixing bowl, whisk together olive oil, lemon juice, minced garlic, dijon mustard, honey, salt, and pepper.
Combining Salad
- In a large bowl, combine the cooked orzo, roasted vegetables, chopped parsley, and feta cheese.
- Drizzle the dressing over the salad and toss gently to combine.
- Serve chilled or at room temperature.
Nutrition
Notes
This salad can be made ahead of time and stored in the refrigerator for up to 3 days.